Beetroot Pachadi

Ingredients:
Beetroot - 2 (peeled and grated)
Green chilli - 1 (finely chopped)
Onion - 1 (chopped)
Yogurt - 1 cup (or according to taste)
Salt (to taste)

To temper:
Mustard seeds - 1/4 tsp.
Curry leaves - 1 sprig
Cumin seeds - 1/4 tsp.
Oil

To Grind:
Coconut (grated) - 1/3 cup
Cumin seeds - 1/2 tsp.
Green chilli - 1
Mustard seeds - 1 pinch

Method:
1. Heat oil and add the tempering ingredients. When the seeds splutter, add onions and green chillies. Saute till translucent.
2. Add grated beet root and little water. Cook the beets till it becomes soft. Meanwhile grind the given ingredients with little water into a smooth paste.
3. Add this paste to the beets and saute till it becomes dry. Remove from heat and keep aside.
4. Beat the yogurt and add it to the beets and add salt also. Mix well.
5. Serve as side dish for rice.

Posted in: Beet root, Raita