Beetroot Pachadi is usually served on the occasion of Onam, Vishu, and on Sadya. This pachadi is made with cooked beetroot and plain yogurt and has a bit sweet taste.
In a pan, add the 1 cup of grated or finely chopped beetroot with little water, salt to taste.
Close and cook the grated beetroot till it turns to soft.
Grind the grated coconut, green chillies, grated ginger, and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curds. ( No need to add water, just grind with the curd)
Add the coconut paste to the cooked beetroots and cook for a couple of mins. Remove from the fire.
Whip the curd nicely with a fork to remove the lumps, from it, or just pulse it for a second in a blender, do not blend into buttermilk. Now add the rest of the curd, salt, pinch of sugar, and combine well.
After adding curd, do not cook it for a long time, just cook for a couple of seconds, or you could remove the cooked, beetroot mixture from the fire, and add the curd and mix well.
The consistency should be like this, semi-thick if it's too thin, then when serving, it may spread all over the banana leaf.
Heat oil for tempering in a small frying pan; add mustard seeds, when the mustard seeds start popping, add dried red chillies, curry leaves, give it a mix, and add it to the pachadi.
Mix well. Serve with steamed rice and enjoy.
Notes
Use a mixture of buttermilk and curd if you prefer the pachadi to have a thin consistency.
The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.