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Beetroot Pachadi using Curds

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author: Sumana

Ingredients

  • Beetroot - 1 medium sized Chopped cubes 1 cup
  • Fresh grated coconut- 1/4 cup
  • Thick curds yogurt- 1/2 cup
  • Red chilly- 1 no.
  • Mustard seeds- 1/2 tsp

To temper

  • Coconut oil- 1 tsp
  • Mustard seeds- 1/4 tsp
  • Split blackgram lentils- 1/4 tsp
  • Curry leaves - Few

Instructions

Preparation

  • Peel off the beetroot using a peeler and chop it in to fine cubes.

Method

  • Cook the beetroot cubes in half cup of water in a pan. Add salt now. Let it cook in simmer till soft. Transfer it to a vessel and let it cool down.
  • Next, in a mixer take coconut, mustard seeds and red chilly together. Along with some water grind them together to fine paste. Whisk the curds in a bowl and keep it ready.
  • Add cooked beetroot cubes and ground coconut paste to the curds and combine well. Check and adjust salt.
  • Finally heat a tempering pan, add all the ingredients under the list "To temper". As the mustard seeds splutter and lentils turn brown, pour this tempering over pachadi. Simple curry is ready to serve with rice.

Note

  • Do not add too much water to cook the beetroot. It may turn the pachadi watery.
  • The consistency of pachadi should be thick, so it's better to use thick yogurt.
  • You can even replace red chilly by green chilly too.