Wednesday, May 13, 2009

Beetroot pachadi - in coconut and curd gravy



This is a very flavourful curry and really great during the summers....

Beetroot - 2 medium (peeled and cut into small cubes)
Green chillies - 2 (slit)
Boil the beetroot and green chillies , add a pinch of turmeric and red chilli powder. 

Grind together

Coconut - 2 tbsp
Mustard seeds - 1 tsp
Jeera powder - 1/2 tsp

Add the ground coconut and boil . Take off the fire . Add 1 cup of beaten curd . Add salt to taste.

For tempering -

Heat oil - 
Mustard seeds - 1/2 tsp
Red chillies - 2
Curry leaves - 1 tsp



















2 comments:

  1. That looks interesting. I have never tried that style of cooking.

    ReplyDelete
  2. I second Laura...I have not had this before...
    Intriguing!

    ReplyDelete