Beetroot Pachadi Recipe
Curd – 3 (according to the sour taste u need)
Salt – as required
Chilly powder – 1/2 table spoon
Green chilly – 3
Dried red chilly -2
Ginger- a small piece’
Garlic – 2 numbers
Oil- as needed
Mustard (Kaduku)- 2 spoon
Curry leaves – some
Grate beetroot and mix it with the curd and keep aside. The curd should not exceed the beetroot. Cut the onions, ginger, garlic and green chilly in small pieces.
In a mud vessel kept on fire, pour some oil and put the mustard seeds. Then put the curry leaves and red dried chilly. Add the onion, ginger, garlic and green chilly and once the onion colour changes, add the chilly powder and then the beetroot and curd to it. Let it boil. Add salt as required
The beetroot pachadi is ready. So quick and so easy. So tasty too. A easy receipe for easy curry. Those who does not like the taste of beetroot can also will like this because the taste of beetroot will not be so prominent. But will a spicy recipe. You need not add chilly powder, if you do not want it to be so spicy.