SIMPLE BEETROOT PACHADI
| Recipe Submited By | : | S. Johns |
| Serves | : | 4 |
| Difficulty | : | Eazy |
| Comments | : | Nil |
| Prepration Time | : | 20 Minutes |
Description Not Available
Ingredients
Beetroot - 2
Onion - 1
Green chilly - 2
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Cooking oil -- 3tsp
Salt - to taste
Curry leaves
Curd / natural yogurt - 2 cup
Directions
Peel the skin of the beetroot grate it well and keep aside. Put a non-stick pan in to a low flame. Pour a small amount of cooking oil (3tsp) in to it. Add cummin seeds and wait until it splits. Then add chopped onion, curry leaves and green chilly in to it. After 5 minutes add the turmeric powder followed by grated beetroot and salt. Close the top of the pan and cook it for 5 minutes. Then take the lid out and mix it well. Let the mixture cool and then add yogurt in to it and mix well. Add salt if necessary. Serve it in to a bowl and garnish with coriander leaves and raw beetroot wedges. Tasty beetroot pachadi ready good to serve with rice.
