This colorful pachadi is served with rice in most of the wedding feasts in our home town. It can be prepared easily with few ingredients.

Main Ingredients

1. Beetroot —————— 1 medium size
2. Yogurt ——————— 3/4 cup
3. Salt to taste

Ingredients for making coconut paste

1. Grated coconut ——– 1/4 cup
2. Green chili ————— 1
3. Cumin seeds ———— 1/2 tsp
4. Grated beetroot ——- 1 tbsp

Ingredients for seasoning

1. Split urad dal ———- 1 tbsp
2. Mustard seeds ——— 1 tsp
3. Green chili ————— 1 ( cut length wise)
4. Curry leaves ———— 2
5. Cooking oil ————– 2 tsp

How to make

• Use a vegetable grater to grate the beetroot (use the small hole side)

• Grind the ingredients (listed under the ingredients for making coconut paste) in a mixer/blender
• Make it as a medium fine paste

• 

• 

• Heat a kadai/pan in medium heat
• Add the oil and once the oil is hot, add the grated beetroot

• Cook the grated beetroot for 5 minutes
• Add the salt and coconut paste and mix it well
• Cook it for two more minutes

• 

• 

• 

• Switch off the stove and wait for 5 minutes to cool down little bit
• Then add the yogurt and mix well
• Change it to the serving bowl

• 

• 

• Now do the seasoning
• Heat a small pan in medium heat
• Add the oil and mustard seed
• Once the mustard seeds crackles, add the urad dal, green chili and curry leaves

• 

• 

• 

• Pour the seasoning into the beetroot pachadi

• Serve it with rice or biryani!