Kids who hate veggies would love this partly because of its bright colour and partly because of its taste. I like it a lot mainly because i simply love all recipes made with curd. I make this often at home because of the satisfaction i get when my son licks his plate clean. A beetroot is one of the best vegetanles that we can give for our family to keep them healthy.
Ingredients
Perfectly grated Beetroot( or neately blended) : 1 cup
Ginger : 1 tsp (minced)
Green chillies : 3 nos
Grated Coconut : 1/4 cup
Mustard seeds : 1 tsp
Plain Sour Yogurt /Curd : 1 cup
Curry leaves : 1 sprig
Salt to taste
Coconut Oil : 1 tsp
Ginger : 1 tsp (minced)
Green chillies : 3 nos
Grated Coconut : 1/4 cup
Mustard seeds : 1 tsp
Plain Sour Yogurt /Curd : 1 cup
Curry leaves : 1 sprig
Salt to taste
Coconut Oil : 1 tsp
Directions
1. Cook the beetroot with little water till it turn soft.
2. Grind the grated coconut,green chillies, grated ginger and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curds.
3. Add the coconut paste to the cooked beetroots and cook for couple of mins. Remove from the fire.
4. Now add the rest of the curd,salt and combine well.
5. Heat oil for tempering in a small frying pan and add the curry leaves and mustard seeds, when the mustard seeds start popping, add it to the pachadi. Mix well.
6. Serve with steamed rice & enjoy.
2. Grind the grated coconut,green chillies, grated ginger and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curds.
3. Add the coconut paste to the cooked beetroots and cook for couple of mins. Remove from the fire.
4. Now add the rest of the curd,salt and combine well.
5. Heat oil for tempering in a small frying pan and add the curry leaves and mustard seeds, when the mustard seeds start popping, add it to the pachadi. Mix well.
6. Serve with steamed rice & enjoy.
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