Producer:  Peuli Bakshi Editor: Sujata Singh

Tasty South Indian Beetroot Pachhadi Recipe for Onam 

Ingredients

2 medium-sized beetroots, grated or finely chopped 1 cup thick yogurt (curd) ¼ cup grated coconut 1-2 green chilies ½ tsp mustard seeds 1 tsp cumin seeds 1-2 dried red chilies A few curry leaves 1 tbsp coconut oil Salt to taste

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Add finely chopped beetroot in a pan with water and cook on medium heat until soft. Then drain the water.

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 In a blender, grind grated coconut, green chilies, cumin seeds, and a small amount of water to make a smooth paste.

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Once the beetroot cools down, add the coconut paste and yogurt to it. Season with salt.

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Heat coconut oil in a small pan. Add mustard seeds and let them splutter.

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Add curry leaves, dried red chilies, and saute for a few seconds.

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 Pour the mixture over the beetroot-yogurt mixture and mix well.

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Serve the beetroot pachhadi chilled or at room temperature with steamed rice or as part of an Onam Sadhya.

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