Tuesday, July 29, 2014

Beetroot Pachadi

1. Beetroot grated- 1 cup
2. Red chilli powder - 1/2 teaspoon
3. Grated ginger - 1/4 teaspoon
4. Yogurt/Curd - 1 cup
5. Mustard seeds- 1/2 teaspoon
6. Curry leaves - few
7. Oil - 2 teaspoon
8. Salt to taste

1. Heat 1 teaspoon oil in a pan and add grated beetroot, ginger, red chilli powder and salt. Cover and cook on medium flame for 10-12 minutes by stirring occasionally.

2. Turn off the flame and let the beetroot cool down.

3. Add yogurt to beetroot and mix thoroughly.

4. For seasoning, heat 1 teaspoon oil in a pan, splutter mustard seeds and add curry leaves. Then transfer the seasoning to beetroot.

Beetroot pachadi is ready to serve. This is a good side dish for rice.

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