BEETROOT PACHADI

--------------------------

INGREDIENTS

I . FOR GRINDING

    1. Green Chillies - 4 / 5


    2. Cumin Seeds - 1 tb spn


    3. Coconut - 1/4 cup (rice cooker cup measurement)


Grind the above ingredients together by adding little water into a fine paste


   
II . FOR FRYING


     1. Beetroot - 1 medium size 


     2. Red chillies - 4 nos


     3. Curry leaves - 1 small bunch


     4. Mustard seeds - 1 tea spoon


     5. Thick sour curd  - 2 Cups (rice cooker cup measurement)

METHOD

   1. Shred or cut the beetroot into thin cubes


   2. Take a thick bottom pan , Add around 2 tb spn oil and heat the pan


   3. When the oil gets heated add the mustard seeds


   4. When the mustard seeds star to splutter, Add the curry leaves and red chillies 


   5. Now add the beetroot and fry it


   6. Add 1 cup of water and boil the beetroot with 2 tea spoon full of salt 


   7. Now add the ground paste and cook it for 5 minutes


   8. Switch off the stove and let it cool down


   9. Now add the entire mixture to 2 cups of thick sour curd , add salt and mix it well


You serve this pachadi with sambar rice or puli kulambu