This is not a special dish at all but my sister in Canada insisted for this recipe to be posted. Beetroot pachadi is her all-time favourite.
Beetroot is a staple in my house mainly used to make ‘pink’ chapathis. Add cooked and pureed beetroot to the dough to make chapathis. I even have red food colour at home to convince my son that this is what gave colour to his chapathis!
Back to my simple recipe…
1 cup grated beetroot or chopped fine in food chopper
1 small onion finely chopped
1 tsp finely chopped ginger
1 green chili chopped
Few curry leaves
½ tsp mustard seeds
¾ cup yogurt
1 tbsp oil
Heat oil and add mustard. When it splutters, add onion, ginger, green chilies, curry leaves and saute.
When onions become translucent, add beetroot and stir.
Cook covered for few minutes.
Take off fire and add beaten yogurt and salt.
Serve with hot rice.