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The color of the dish itself will attract you. The Beetroot Pachadi is usually served during Onam, Vishu or on any sadhya in Kerala.
Ingredients
Preparation Method
Clean the beetroot, grate it and keep aside. In a pan cook the grated beetroot, salt, turmeric powder, 1 tbsp water with the lid closed and saute in between.
Meanwhile in a mixer, grind ½ tsp mustard seeds, cumin seeds, grated coconut, ginger, and green chilies into a paste form by adding 3 tbsp water. Once the beetroot is cooked (softened) well, transfer the grinded paste to the pan and saute it well.
Cook the ingredients for another 5 minutes in medium flame till water dries off. Meanwhile, beat the curd in a bowl using spoon or rai and keep it aside. Transfer the beaten curd to the pan and warm it (do not allow it to boil).
Turn off the flame once it starts to boil. Splutter mustard seeds with oil, onion and curry leaves and pour it to cooked pachadi.
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