The colour of the dish itself will attract you. The Beetroot Pachadi is usually served during Onam, Vishu or on any sadhya in kerala
Grated beetroot : 1 medium size
Turmeric powder : 1/4th tsp
Beaten curd : 2cup
Green chillies : 7 nos
Mustard seeds : 1 tsp
Grated coconut : 2 cup
Ginger : 1/2 inch piece
Cumin seeds / jeerakam : 1/4 tsp
Water : 3tbsp
Salt : as needed
Oil : 1 tbsp
Shallots : 1 large sliced
Curry leaves : 2 sprig
Clean the beetroot, grate it and keep aside. In a pan cook the grated beetroot, salt, turmeric powder, 1 tbsp water with lid closed and saute in between.
Meanwhile in a mixer, grind ½ tsp mustard seeds, cumin seeds, grated coconut, ginger and green chillies into a paste form by adding 3 tbsp water. Once the beetroot is cooked (softened) well, transfer the grinded paste to the pan and saute it well.
Cook the ingredients for another 5 minutes in medium flame till water dries off. Meanwhile beat the curd in a bowl using spoon or rai and keep it aside. Transfer the beaten curd to the pan and warm it (do not allow it to boil).
Turn off the flame once it starts to boil . Splutter mustard seeds with oil, onion and curry leaves and pour it to cooked pachadi.