Beetroot Pachadi - Onam Special Series No 10 | Indian Mom's Kitchen

In this delicious dish, Beetroot is cooked in thick Coconut and Mustard gravy. Let me show you how simple and easy it is to prepare this dish at home.

Ingredients:
2 Beetroots grated thickly
1/4 cup grated Coconut
2 Green Chillies
1/2 inch Ginger
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
2 dry Red Chillies
1/4 tsp Turmeric powder
1/2 cup thick Yoghurt
2 tsp Coconut Oil
Few Curry leaves
Salt to taste

Method: Grind together the grated Coconut, Green Chillies, Ginger, Cumin and 1/4 tsp Mustard seeds to a smooth paste.
Heat a pan and put in cooked and grated beetroot, Salt and Turmeric. Add the ground Coconut paste and cook for a few minutes.
Remove from heat and add the whisked Yoghurt and salt to taste if needed and mix well.
Heat oil in another pan, add the Mustard seeds, broken Red Chillies, Curry leaves and saute well. Pour this tempering over the Pachadi and serve. It's so simple and easy.

Music: http://www.bensound.com