Beetroot Kichadi

Ingredients

Beetroot – 1 grated

Turmeric Powder – 1 teaspoon

Salt – as required

For grinding

Coconut – 1 cup

Mustard Seeds – ½ teaspoon

Green Chillies - 3

Curd – 1 cup

Water – ½ cup

For Frying

Oil – 1 table spoon

Mustard seed – 1 teaspoon

Dry Chilly – 2

Curry leaves – 1 sprig

Method

Cook the grated beetroot with turmeric powder, salt and a little water in a pan with lid closed. Grind the ingredients listed above and add it to the cooked beetroot and mix well. Fry mustard seeds, dry chillies, curry leaves and pour on to the beetroot-coconut mixture. Serve with rice.

Notes:

Alternatively, you can beat the curd and add separately to the beetroot without grinding together with the coconut. I prefer curd to blend together with coconut to get the pachadi thicker.