Beetroot Pachhadi

2 Beetroot

½ coconut, grated

2 cups sour curd

4-5 green chillies

Curry leaves

Mustard seeds – 1 tsp

¼” ginger

Small onions – 1-2

Red chillies – 1-2

Salt

Oil

 

Make paste of coconut, green chillies mustard, curry leaves, ginger and onions.

Grate beetroot and cook till done. Add salt. Add the coconut paste and let it simmer for 2-3 minutes. Beat curd and add and blend well. Be careful that it doesn’t get curdled. Season with mustard seeds, curry leaves and red chillies. Serve as a side-dish to rice.