How to Make Beetroot pachadi/onam sadya recipe

Ingredients:
Beetroot – 275g (Grated)
Mustard – ½ tbsp (Crushed) / Crushed mustard – ¾ tbsp
Curry leaves
Curd
Salt
Coconut oil – 2tbsp

To grind:
Grated Coconut – 3½ handful / ¼ of a coconut
Cumin seeds – ¾ tbsp
Green chillies

For seasoning:
Coconut oil
Mustard – ½ tbsp
Curry leaves

Steps:
Coarsely crush mustard seeds in a mixer jar and set aside.

Grind coconut, green chillies and cumin seeds to a fine paste adding some water.

Heat oil in a claypot.
Add beetroot, curry leaves, green chillies and salt.
Cook covered on a medium flame without adding water.
It takes around 10 minutes.
Add ground coconut mix and some water to this and mix well.
Bring it to a boil.
Add crushed mustard seeds. Cook covered on a high flame for 5 minutes.
Cook uncovered till the excess water gets evaporated and the mixture becomes thick.
Beat the curd and add to it.
Mix well and turn off the fire.

Heat oil in a pan and add mustard.
Let it splutter on a low flame.
Add curry leaves.
Switch off and add to the beetroot pachadi.
Leave it covered for a minute.
Beetroot pachadi is ready.

Beetroot Thoran – http://y2u.be/CK_6XG38AZ0
Beetroot Squash – http://y2u.be/4Uy4mXjEmh0

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