Beetroot pachadi

Pachadi is a traditional dish from Kerala of which there are many varieties. It is delicious, colourful, flavourful and easy to prepare. My children like beetroot pachadi because it is not spicy, and rather sweet. Beetroot has so many health benefits, including improving digestion and reducing inflammation. They are low in calories and loaded with fibers, vitamins and minerals. Pachadi is an important dish in sadya for occasions like Onam, Vishu, weddings etc

Ingredients

Beetroot (finely chopped), 1 cup
Water, 1 cup + 4 tbs
Grated Coconut, ½ cup
Green chili, 1 no.
Mustard powder, ½ tsp 
Sugar, 1 tsp
Yoghurt, 1 cup
Coconut oil, 3 tbs
Mustard seeds, 1 tsp
Whole red chili, 1 no.
Shallots (finely chopped), ¼ cup
Ginger (finely chopped), 1 tsp
Garlic (finely chopped), 3 cloves
Curry leaves, a few
Salt, to taste

Preparation:

Cook the beetroot in a covered saucepan with one cup of water and salt on a low flame until the beetroot cooks well. Allow the water to evaporate but not dry. Meanwhile grind the coconut with green chili into a fine paste by adding four tablespoons of water. Once the beetroot is cooked, add coconut paste, mustard powder, sugar and mix well. Check salt and switch off the flame. Add yoghurt and mix well.
Heat oil in a sauce pan and add mustard seeds. Once it pops, add whole chili, ginger, garlic, shallots, curry leaves and sauté until the shallots turn golden brown. Switch off the flame and stir in with the pachadI.
Your pachadi is ready to serve. Enjoy with rice. Please share and comment 😍
Thank you ❤️