Beetroot Side Dish/Beetroot Pachadi

Ingredients

• 2 units Beetroot (Peeled and grated)
• 1.5 cups Curd (Divided)
• 1 teaspoon Salt (Adjust to taste)
• 1 cup Coconut, grated
• 3 units Green chillies
• 1 inch Ginger (Piece)
• 1.5 teaspoons Mustard seeds (Divided)
• 2 tablespoons Coconut oil
• 2 units Dried Chilli
• 0.5 handful Curry leaves
• 0.5 cup Water (For cooking beetroot)

Instructions

1. 1Peel the beetroot and cut it into small cubes. Grate the cubes finely.
2. 2Transfer the grated beetroot into a clay pot. Add water and salt, mix well, cover, and cook on medium flame until tender.
3. 3In a mixer grinder, combine grated coconut, green chillies, ginger, mustard seeds, and half a cup of curd. Grind to a fine paste.
4. 4Once the beetroot is cooked, add the ground coconut mixture. Mix well, add half a cup of water, and adjust the salt. Allow it to boil.
5. 5When the beetroot and coconut mixture is well cooked, add the remaining cup of curd and mix thoroughly. Turn off the heat.
6. 6In a separate pan, heat coconut oil over medium flame. Add mustard seeds and allow them to splutter. Add curry leaves and dried red chillies, then immediately transfer the tempering to the cooked beetroot mixture and mix well.
7. 7Serve the beetroot pachadi hot as a side dish for Kerala sadhya.