Gratted Beetroot – 3 cups
Thick curd – 2 cups lightly whisked
Mustard seeds – 1 tsp
Shallots – 2 to 3
Green chillies – 2 to 3
Gratted coconut – 1 cup
You have to,
1. Pulse 1 tsp mustard seeds for 1 or 2 sec. Keep aside.
2. Minse shallots and green chillies.
3. Add in gratted coconut and grind it to a smooth paste. If required add in 1 or 2 tbsp of water. Transfer it to the bowl in which the crushed mustard is kept.
4. In a sauce pan add the gratted beetroot and salt
5. Close the pan and heat this in medium to low flame for around 10 minutes. It will ooze out the juice and the beetrrot will be cooked in that juice.
6. Add in the grinded paste along with mustard and mix well. cook for another 1 or 2 min till it is warm. Dont boil this.
7. Remove from flame and add curd. mix well. If salt is required, you can add at this time.
8. For tempering, heat oil in a pan. Add mustards and allow to pop up. Add curry leaves and saute. Pour this over the prepared pachadi
This can be served in room temperature. This normally sits next to the cucumber pachadi/kichadi when we serve sadya on a leaf