( little sour )
For the grinding
2 - 3
Cumin seeds / jeera seeds
For the seasoning
Coconut Oil / Any oil
Grate beetroot and keep it aside.Use the big holes while grating .
Transfer the grated beetroot to a vessel. Add little water and salt and keep it to cook till soft . Alternatively you can cook in microwave .
Grind coconut, green chilli and jeera seeds to a smooth paste adding little water .
Add the ground paste to the cooked beetroot . Add salt , mix well and cook on sim till the raw smell of the ground masala goes may be 5 minutes .
Switch off and allow to cool . Once warm / cool , add whisked curd and mix well .
Prepare a tempering . Heat a tsp of coconut oil preferable.Add mustard seeds, when it splutters, add curry leaves and pour it over the pachadi .
Enjoy delicious beetroot pachadi as a side dish for rice.
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