Wednesday, December 31, 2008


Beetroot - 1 
Green chilli - 1-2 
Salt to taste 

For tempering:
Mustard seeds - 1 tsp
Urad dhal - 1 tsp 
Small onion - 2 -3 sliced 
Curry leaves - 1-2 

Remove the beetroot skin with the peeler.
Scrap the beetroot with food scrapper or grate it.
Add grated/scrapped beetroot and green chillies to the mixer grind it once and add to the curd.
Heat oil in a pan add mustard seeds, urad dhal, Onion , curry leaves and saute it.
Finally add this tempering to the pachadi.

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