BEETROOT PATCHADI (MEERRA )

BEETROOT PATCHADI

Ingredients:

250 grms beetroots, grated
A pinch of turmeric
Salt as needed

To Grind:

2 tbs grated coconut
2 small green chillies
½ inch ginger
¼ tsp mustard seeds
¼ tsp cumin seeds

½ cup curds

To Season:
1 tsp oil
½ tsp mustard seeds
2 dry red chillies, broken
1 sprig curry leaves

Method:

Cook grated beetroot, with salt, turmeric powder and very little water.
Add the ground paste and cook few more minutes in low flame till the raw smell goes.
Let it cool, add in the whisked curd, taste for salt.

Heat the tsp of oil, add in the mustard seeds, red chillie and curry leaves.
Let the mustard seeds crackle, now pour it over the patchadi.
Mix well and serve.