Beetroot pachadi(Beetroot raita)

Name: Beetroot pachadi(Beetroot raita)
Cuisine: Indian
Ingredients: 1 cup Beetroot grated; 1 cup thick curd (not sour); 1_2nos green chilli; 1/2 tsp mustard seeds; 1/4 Coconut grated; _1/2 cup Water for cooking beetroot; Salt as required; 5_6 nos Curry leaves; 2 curry leaves; 1/2 tsp mustard seeds; 2_3 tsp oil

teesa davis @jefjov

Rajasthan

#week2of5
This is a healthy raita which is made in kerala especially during onam for sadhya

teesa davis @jefjov

Rajasthan

#week2of5
This is a healthy raita which is made in kerala especially during onam for sadhya

Saved

Ingredients

1 cupBeetroot grated
1 cupthick curd (not sour)
1_2nos green chilli
1/2 tspmustard seeds
1/4Coconut grated
_1/2 cup Water for cooking beetroot
Salt as required
For tempering
5_6 nos Curry leaves
2curry leaves
1/2 tspmustard seeds
2_3 tsp oil

Saved

Steps

1

In a pan add grated beetroot with salt and water to cook.If anyone don't like bites of beetroot just cut raw beetroot to pieces and cook them.Then grind them to a fine paste.Then follow the next process.
2

After it has cooked well add mixture of coconut grated along with mustard seeds and green chilli. Then cook well till coconut is well cooked and raw smell is gone.Here I have used coconut cubes.
3

Boil until the curry is semi dry. At this point add curd beaten with forkor spoon.Don't boil.Switch off flame before boiling.
4

For tempering take coconut oil in a kadai, when hot add things under tempering.Pour this in curry and serve.Best goes with rice.