Beetroot Pachadi



Beetroot – 1 finely chopped
Onion – 1 finely chopped
Ginger finely chopped – a small piece
Green chillies – 4 chopped
Yogurt – 1 cup
update :- A pinch of crushed mustard seeds


Oil – 1 tablespoon
Mustard seeds – 1/4 tea spoon
Dried red chilies – 2
Shallots chopped – 1 or 2
Curry leaves


Heat oil in a pan and saute finley chopped onion,ginger and green chillies .Saute it well for a couple of minutes.
Add finley chopped beetroot and saute it again for a couple of minutes.
Cook it in medium flame by adding a couple of tablespoons of water and salt to taste, till done and dry.
Remove and let it cool.
Beat yogurt with a pinch of salt and add to the cooked beets , followed by a pinch of crushed mustard seeds
Make the tempering and pour over the curry

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