Beetroot Pachadi

To be frank I am not a fan of Beets, its because of its high Iron content and other high vitamin in it that am forced to cook it once in   a week  2 weeks 😉 
Not sure about the difference between Pachadi and Kichadi in Kerala. Here I read that that pachadi is sweet mostly made with fruits and and no mustard for grinding (which is done for kichadi usually) But “Kichadi ” is probably a main course dish with Rice in all places other than Kerala.
So confused about naming this dish now.


Beetroot – 1 medium grated
Green chili – 2 no’s
Ginger – a tiny little piece chopped
Turmeric Powder – 1/4 tsp
Curd – 1 cup
To Grind 
Coconut – 1/4 cup grated 
Cumin seeds – 1/4 tsp
Mustard seeds – 1tsp
For seasoning
Coconut oil – 2 tsp
Mustard seeds – 1/2 tsp
Dry Red chili – 2 no’s (Optional)
Shallots/Small onion- 3 to 4 no’s chopped
Curry leaves – 1/2 spring 
* Cook beetroot adding to it turmeric powder , salt ,green chili’s ,chopped ginger with a few table spoons of water.Cook till the water dries off.
* Grind to paste the ingredients under grinding , add these to the well cooked beetroot mixture and cook in low heat , add the beaten curd to this and combine well , switch off the heat.
* Heat oil in an other pan , heat oil , pop the mustard seeds , and add in the rest of the ingredients under seasoning , pour this over the kichadi. 
And then Pink color everywhere 🙂 

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