Monday, August 20, 2012

Beetroot Pachadi - Beetroot in Yoghurt sauce

Beetroot Pachadi 

Beetroot - 2 nos.
Yogurt - 1 cup
Red onion - 1/2, chopped
Ginger - 1 small piece, chopped
Green chillies - 2 or 3 chopped
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Dry red chilli - 2
Curry leaves - 1 sprig
Oil -1 tbsp.
Salt to taste

Boil the betroots in a saucepan with water. Cook for about 15 minutes or till you are able to stick a fork into it, but is not too mushy. Take it off the heat, drain the hot water, and pour cold water in it. Once it has cooled down, grate the beetroot. Whip yoghurt in a bowl with salt and a little water.
Heat oil in a pan, splutter mustard seeds. Then add cumin seeds, dried red chilies and curry leaves. Then add onions, ginger and green chilies and saute for about 4-5 minutes till the onions soften. Add grated beetroot and saute for a minute or two, Turn off the heat and allow to cool down. Add it to the whipped yogurt and mix.

Beetroot pachadi