Beetroot Pachadi is one of the side dishes served on the occasion of Onam , Vishu and on special occasions like Sadya . No Sadya is ever complete without a Pachadi . Colourful Beetroot Pachadi with its pink colour , is very delicious side dish that goes well with hot rice . This is one of the easiest of dishes that can be prepared in a jiffy . Beetroots are very nutritious , rich in vital nutrients required for body . Blending the beetroot with coconut paste and yogurt gives it creamy texture . Normally beetroot pachadi prepared by cooked beetroots , but I want the crunchiness in tact . So I have not cooked the beetroots . I just sauted it to take out its raw smell .

Ingredients :

1 . Beetroot ( grated or finely chopped ) – 1 cup .

2 . Curd – 1 cup .

3 . Grated coconut – 1 cup .

4 . Green chillies – 2 – 4 .

5 . Mustard seeds – 1/4 tsp .

6 . Cumin seeds – 1/4 tsp .

7 . Sugar – 1 tsp ( optional ) .

Salt to taste .

For seasonings :

Oil – 2 tsp .

Mustard seeds – 1 tsp .

Cumin seeds – 1/4 tsp .

Curry leaves – 1 sprig .

Red chili – 1 ( optional ) .

Method :

1 . Wash , peel and finely chop the beetroots .

2 . Grind together grated coconut , green chillies , mustard and cumin seeds in to fine paste using little curd ( 1 – 2 tbsps ) .

3 . Heat oil in a pan add mustard seeds and cumin seeds , when it starts to splutter add cury leaves and saute .

4 . Now add finely chopped beetroots with enough salt and stir fry for 2 – 4 minutes .

5 . Add ground masala , mix well and cook for 2 – 3 minutes and switch off the flame .

6 . Beet the curd well and add this to the beetroot , mix well .

7 . Serve as a side dish with rice .