#keralasadya #onamsadya
Ingredients:
Beetroot - 2no's (medium size - grated)
Water - 1/4 cup (to cook beetroot)
Coconut - 1/4cup (grated)
Shallots - 3no's
Cumin Seeds -1tsp
Ginger - 1/2inch piece
Curry Leaves - Few
Green Chilly - 1 no
Garlic - 2 pods
Yougurt - 1/2cup (less sourness)
Coconut Oil - 4-5tbsp
Mustard Seeds - 1tsp
Curry leaves- few
Dry chilli - 2no
Salt -as per taste
Method :
First wash the beetroot and using a peeler, peel the skin of the beetroot. Next grate the beetroot using a grater or a food processor. Then cook the grated beetroot by adding 1/4 cup of water and little salt for around 10-15 minutes.
Meanwhile coarsely grind grated coconut, ginger, cumin seeds,green chillies, 3-4 curry leaves, shallots,garlic. Then add ground coconut mixture and sugar (Optional) to the cooked beetroot and keep it in a low flame for around 3-4 minutes or till the water in it is full evaporated. Next remove it from the flame and allow it to cool. After around 5-10 minutes, add beaten curd 0r yogurt(less sourness) to the cooked beetroot and mix it nicely.
Now for seasoning heat little coconut oil in an another pan and add 1tsp mustard seeds and when it cracles, add 2 dry red chillies , few curry leaves and saute it and add this to the beetroot pachadi.
Note : You can adjust the amount of curd depending upon your preferred consistency of pachadi, but make sure not to make it watery. Pachadi should be of thick consistency.
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