Beetroot Pachadi

Pachadi,is a must in a traditional Onasadya (meal served during onam).Pachadi can be made using a number of vegetables like white pumpkin,bhindi,tomato,drumstick etc.
But beetroot pachadi especially adds colour to the banana leaf in which the meal during Onam is served.It is a treat to the eye to see a myriad of colours on the leaf and makes the meal even more appetising!

Ingredients

Beetroot = 1
Green chilli = 1
Yoghurt = 4 to 5tbsp
Salt

for grinding
Mustard seeds = 1/2tsp
Coconut (grated)= 1cup
Garlic = 1clove
Jeera = 1/4tsp

for tempering(tadka)
Coconut oil/vegetable oil = 2tsp
Shallots = 3
Dry Red chillies = 2
Curry leaves = 5-6


Method

Chop the beetroot finely
Cook the beetroot with the green chilly and salt
Grind the coconut,mustard seeds,garlic and jeera to a smooth paste using a little water
Add this paste to the cooked beetroot and saute well
Allow the mixture to cool
Once cooled add the yoghurt and mix thoroughly
Make the tadka and pour it over the yoghurt and beetroot mixture
Mix well
Serve with rice

P.S It is best not to reheat the pachadi,coz there are chances of it curdling.It tastes very good even if it is not hot.
In case you want to reheat it,adding a little cornflour or besan dissolved in water will do the trick and the pachadi wont curdle!