Name: Beetroot Pachadi recipe by Anjali Suresh at BetterButter
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 4
Ingredients: Beetroot - 1 big ( peeled and grated); Garlic- 2 to 3 cloves ( finely chopped ); Ginger - half inch piece finely chopped; Green chilly - 1 cut similarly (adjust as per taste); Curd - 1 big cup; Curry leaves - few; Mustard seeds - 1tsp; Coconut oil - 1 tbsp; Salt to taste

ABOUT Beetroot Pachadi RECIPE

A simple & tasty side dish served in a Kerala Sadya.

Ingredients Serving: 4

Beetroot - 1 big ( peeled and grated)
Garlic- 2 to 3 cloves ( finely chopped )
Ginger - half inch piece finely chopped
Green chilly - 1 cut similarly (adjust as per taste)
Curd - 1 big cup
Curry leaves - few
Mustard seeds - 1tsp
Coconut oil - 1 tbsp
Salt to taste

Instructions

Take a kadhai/pan & heat it. Put oil & when hot add mustard seeds & wait for it to splutter.
Put the chopped ginger, garlic, green chilies & curry leaves.
Saute well for a minute till the raw smell goes
Now add the grated beetroot and mix well.
Cook on low to medium flame for 2 to 3 minutes.
Add salt & mix well.Turn off the gas and let it cool.
When cooled down add curd & mix well.serve with rice & sambhar ...or can be eaten with roti sabzi also as a salad.
Ready to serve

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