Beetroot pachadi is a simple and quick traditional south indian recipe made with beetroot, coconut and yogurt.

Ingredients::

• 1 large beetroot • Salt as needed • 1/2 cup coconut • 2 tsp green chillies chopped • 1 tsp ginger chopped or minced • 1 tsp mustard seeds • 2 to 3 dried red chillies • Curry leaves • Oil • 1/4 cup curd or yogurt

Directions::

1. Wash and cut beetroot into small pieces.
2. In a pressure cooker, cook the beetroot(3 to 4 whistles on medium flame) until it's soft and can be mashed. We can blend it cannot be mashed with a spatula.
3. Grind coconut,  green chillies,  ginger and salt in a blender or mixer.
4. To the mashed beetroot,  add coconut paste and saute for few minutes until it is almost dry(most of the water is absorbed).
5. Now, add curd and mix well and let it boil for 1 minute.  Take off the cooker from the stove.

Note: If needed step 5 can be skipped if you don't want to use curd!

6.  In a small pan or kadai, for tempering,        pop  mustard seeds along with curry       leaves and dried red chillies. 7. Add the tempering to beetroot curry and     our beetroot pachadi is ready!

Best to have with rice and as chutney side dish for dosa, idly!

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