Beetroot Pachadi


1 beetroot, finely chopped
2 green chillies
1/2 cup grated coconut
3/4-1 cup yoghurt
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dry red chillies
1 sprig curry leaves
salt to taste


  1. Peel and finely chop beetroot and cook it with 1 finely chopped green chilly and salt adding little water.
  2. Grind grated coconut ,1 green chilly and 1/4 cup yoghurt to a smooth paste and keep it aside. Crush 1/2 tsp mustard seeds and mix it with the ground coconut mixture.
  3. Add this ground mixture to the cooked beetroot and mix well.
  4. Add the remaining yoghurt, mix well and heat in low flame for 2-3 minutes. Don’t allow to boil. Adjust salt and add 1/2 tsp sugar (optional) and mix well.
  5. Heat 2 tsp oil in a small pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the pachadi…Serve with rice..

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