Beetroot Pachadi

Pachadi is similar to kichadi, but you add grinded coconut into it. Its also served during Sadyas. Beetroot gives a nice color to the dish. Similar to kichadi a variety of fruits and vegetables can be used for making pachadi.

INGREDIENTS
Beetroot - 2 small sized or 1 medium sized
Shredded coconut - 3/4 cup
Cumin seeds (Jeera) - 1 tsp
Green chillies - 2
Mustard seeds - 1 tsp
Red Chilli - 2
Curry leaves - 1 twig
Oil - 1 Tbsp
Yogurt - 2 cups
Salt - As needed

METHOD
                Peel the skin and grate the beetroots. Grind together coconut, cumin and green chillies. In a deep pan cook the beetroot with water and salt.(Thee should be enough water to cover the beetroot) When the beet root is cooked add the grinded mixture. Cook it in a medium flame till the whole mixture comes just to a boil. Meanwhile beat well the yogurt. When bubbles star forming add the yogurt. Stir well and adjust the salt. After one minute remove it from heat source. In another pan heat oil and splutter mustard seeds, red chilli & curry leaves. When it splutters remove from flame and pour it over the pachadi and keep closed for a few minutes before serving. When served mix the seasoning together.
                 While cooking do not over boil after adding the coconut paste or yogurt as it gets curdled.