Beetroot Pachadi

How to Prepare

1. Peel and grate the beetroots finely.
2. Heat 2 tablespoons of oil in a pan over medium heat.
3. Add mustard seeds and let them splutter.
4. Add urad dal and sauté until golden brown.
5. Add curry leaves and green chilies, sauté for a few seconds.
6. Add the grated beetroot and mix well. Cook for 5-7 minutes until soft.
7. Add salt and mix thoroughly.
8. In a blender, grind the grated coconut with a little water to make a coarse paste.
9. Add the coconut paste to the cooked beetroot and mix well. Cook for another 2 minutes.
10. Remove from heat and let it cool slightly.
11. Add the whisked curd to the beetroot mixture and stir well to combine.
12. Heat 1 tablespoon of oil in a small pan for tempering.
13. Add mustard seeds, cumin seeds, and dried red chilies. Let them splutter.
14. Pour the tempering over the pachadi and mix well.
15. Garnish with chopped coriander leaves and serve chilled or at room temperature.