beetroot pachadi
Ingredients
- 2 cup beetroot (grated)
- ¾ cup water
- 1 tsp salt
- ½ cup coconut (grated)
- ¾ tsp mustard
- ½ tsp cumin / jeera
- 1 chilli
- 1 inch ginger
- ½ cup curd / yoghurt (whisk)
for tempering:
- ½ tbsp coconut oil
- 1 tsp mustard
- 2 dried pink chilli
- few curry leaves
Instructions
- firstly, in a big kadai take 2 cups grated beetroot and ½ cup water.
- also, upload ½ salt and blend nicely. cowl and boiling for 10 mins
- now in a small blender take ½ cup coconut, ¾ tsp mustard, ½ tsp cumin, 1 chilli and 1 inch ginger.
- combo to clean paste including ¼ cup of water.
- now upload in organized masala paste to the cooked beetroot and blend nicely.
- prepare dinner dinner for 7 mins or till uncooked aroma of coconut disappears.
- flip off the flame and upload ½ cup curd. make certain to whisk the curd nicely, else there are probabilities for curd to curdle.
- blend nicely till the curd combines nicely and turns silky clean consistency.
- now in a small kadai warmth ½ tbsp coconut oil and splutter 1 tsp mustard, 2 dried pink chilli and few curry leaves.
- pour the tempering over pachadi and blend nicely.
- finally, experience beetroot pachadi with warm steamed rice.
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