Beetroot Pachadi

Beetroot has a vegetable has notable amount of sweetness to it.
Both the root and leaves have good nutritional value. It's low in calories and fat. It's a good source of fiber.
In Indian cooking beetroot is seasoned and flavored with different spices.

Here is a recipe making use of both the root and the leaves.

Ingredients

1 - Beetroot with leaves
1/2 tsp - Turmeric powder
Salt to taste

To grind to a paste

1 cup - Grated coconut
2 - Green chili
1/2 tsp - Mustard
1/4 tsp - jeera1/2 tsp - Ginger or very small piece of ginger
2 cup - Curd/ yogurt ( medium sour )


Seasoning1 tsp - Mustard4- Red chili ( whole )
Curry leaves
Oil



Method

1 ) Chop and dice beetroot and the leaves into small pieces. In a pot add one cup water,turmeric, salt and the chopped beetroot and leaves. Cook till the beetroot is fully cooked.
2 ) Grind the ingredients listed to be ground (except the yogurt) to a paste with water.
3) Add the ground paste to the cooked beetroot and cook for 2 minutes. Take off the stove and cool.
4 ) Whip the yogurt well and mix in with the cooked beetroot.
5 ) Season with mustard, red chili and curry leaves. Add to the beetroot.

Serve with rice.

NoteUse freshly grated coconut.

A variations to this recipe is Dhanya's Beetroot kichadi