Ingredients
Beetroot-2 small
Cumin Seeds-1/4tsp
Water-1/2cup
Ginger-very very small piece(opt)
Grated Coconut-1/2 of 1
Green Chilli-1
Mustard seeds-1/2tsp
Curd-1cup
Salt-to taste
Coconut Oil-1tbsp
For seasoning
Dry Red Chilli-2
Mustard seeds-1/4tsp
Curry leaves-1 i string
Method
Cut beetroot into medium size pieces and cook by adding 1/4 cup of water and salt in medium flame.
If u r using a cooker 4 whistle is needed.
When cool ,take a blender and blend this cook beetroot for 1 sec ..(coarsely )
Now grind cumin seeds,mustard seeds ,green chilli, ginger ,2 no of curry leaves ,coconut and enough water to a smooth paste ..
Note: If u want u can coarsely grind mustard seeds than making it to a paste ..
Add this ground paste to the cooked beetroot (ground ) and mix well..
Allow to boil on low heat .
Now pour 1cup of thick curd to the blender and just blend .
No need to make buttermilk consistency.. We just want to remove the lumps in the curd ..
Pour this to the gravy and mix well and cook for 1 minute for 1 minute by stirring continuously..
Check the salt ..
Then remove from the heat ..
Finally splutter mustard seeds,dry red chilly and curry leaves .
Add this to the curry and mix well..Cover with a lid for few minutes b4 serving ..
If the curd is too sour u can add very small amount of sugar to balance the taste … aarodum parayallee .. 😉
Note :very careful while selecting beetroot for pachadi .. take a beetroot and scratch a small portion in the backside of the beet ..when u see dark colour ,its good..otherwise u won’t get this nice colour while making pachadi
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