Ingredients:

1 medium beetroot peeled and chopped finely
1/2 cup yoghurt
Salt to taste

To grind to a paste:

1/4 tsp mustard seeds
1/2 tsp cumin seeds
2 green chillies
4 tablespoons grated coconut

For seasoning:

2 tsps Oil
1/4 tsp mustard seeds
a pinch of aesafoitida
few curry leaves

Recipe:

Add little water and salt to the chopped beetroot and boil till tender. Alternatively microwave it for 15 mins

Meanwhile, grind coconut along with mustard seeds, cumin seeds and green chillies to a smooth paste adding very little water.

Add this paste to the boiled beetroot, add little water as required and bring to a boil. Boil on low heat for 3-4 mins.

Take off the stove, add the yoghurt, mix well.

For seasoning, heat oil in a pan. To this add the mustard seeds and aesafoitida. When mustard seeds start spluttering, add curry leaves. Fry for 30 seconds. Pour this on top of the Pachadi.

Serve this Pachadi hot with rice.

Serves: 4-5
Time Required: 45 mins