Beetroot Pachadi

Things you will need:

Beetroot- 2; small; grated or finely diced
Green Chillies- 4
Cumin Seeds -1 tsp
Mustard Seeds- 1 tsp
Salt to taste
Curry Leaves -few
Oil- 2 tbsp; preferably Coconut Oil;
Yoghurt- 1/2 cup
Grated coconut- 1/2 cup
Ginger paste- 1 tsp
Fenugreek Seeds- 1 tsp


Preparation Method:

Heat oil in a pan.
Add mustard, fenugreek and cumin seeds and wait till they splutter.
Now add ginger paste,green chillies and curry leaves.
Add beetroot and cover and cook on low flame for 4 minutes.
Grind grated coconut with one green chilly and few cumin seeds to a fine paste.
Add this paste to the sauted beetroot and simmer for a few minutes.
Now reduce the flame well for the pan to be at room temperature.
Now add yoghurt and simmer for a few minutes.
Add salt to taste.

'Beetroot Pachadi' is now ready to be served with warm rice and side dish like 'Kappa Mezhukupuratti ' or 'Koorka Mezhukupuratti'.