Beetroot Pachadi
Ingredients
Grated Beetroot : 1 cup
Ginger : 1 tsp (minced)
Green chillies : 3 nos
Grated Coconut : 1/4 cup
Mustard seeds : 1 tsp
Plain Sour Yogurt /Curd : 1 cup
Curry leaves : 1 sprig
Salt to taste
Coconut Oil : 1 tsp
Directions
1. Cook the grated beetroot with little water till it turn to soft.
2. Grind the grated coconut, green chillies, grated ginger and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curds.
3. Add the coconut paste to the cooked beetroots and cook for couple of mins. Remove from the fire.
4. Now add the rest of the curd, salt and combine well.
5. Heat oil for tempering in a small frying pan and add the curry leaves and mustard seeds and add to the beetroot mix.
Ingredients
Grated Beetroot : 1 cupGinger : 1 tsp (minced)
Green chillies : 3 nos
Grated Coconut : 1/4 cup
Mustard seeds : 1 tsp
Plain Sour Yogurt /Curd : 1 cup
Curry leaves : 1 sprig
Salt to taste
Coconut Oil : 1 tsp
Directions
1. Cook the grated beetroot with little water till it turn to soft.
2. Grind the grated coconut, green chillies, grated ginger and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curds.
3. Add the coconut paste to the cooked beetroots and cook for couple of mins. Remove from the fire.
4. Now add the rest of the curd, salt and combine well.
5. Heat oil for tempering in a small frying pan and add the curry leaves and mustard seeds and add to the beetroot mix.
Posts
No comments:
Post a Comment