Beetroot pachadi

Beetroots are excellent sources of anti oxidants and vitamins. They are well known for their power to lower blood pressure

Here is a healthy and colorful dish using beetroot cooked in yogurt and coconut gravy.

There are different versions of pachadi and kichadi in south India. I am sharing the recipe of pachadi which I usually prepare at my home.

It is one of the dishes serving for ona sadya(feast during onam)

You may also prepare :.beetroot stir fry , beetroot juice ,beetroot bhaaji ,beetroot halwa

Ingredients:

• Beetroot (grated ) : 1 medium sized
• Turmeric powder : 1/4 tspn
• Curd : 1 cup
• Salt

To grind:

• Grated coconut : 1/2 cup
• Ginger : 1/4 "piece
• Cumin seeds : 1/4 tspn (optional)
• Green chilly : 3
• Mustard seeds  : 1/4 tspn

To temper:

• Mustard seeds : 1/4 tspn
• Dry red chilly :1
• Curry leaves : 1 sprig
• Oil

Method:

• In a pan, cook grated beetroot with salt, turmeric powder and water.
• Grind all the ingredients listed under "to grind ".
• Add ground coconut paste in to the cooked beetroot and mix it well.
• Keep the stove on a medium flame and let it boil.
• Beat the curd and pour it to the beetroot gravy and once it starts boiling turn off the flame.
• Heat another pan with oil.
• Add all the ingredients listed under "to temper" in the same order.
• Pour it to the beetroot pachadi.
• Mix it well.

Note:

• If you prefer watery pachadi, add butter milk together with the curd.
• Instead of grated beetroots, you can use finely chopped beetroots too.