Beetroot pachadi

A simple spiced yoghurt based curry


1 tbsp Coconut oil

1 tsp Black Mustard seeds

3-4 Dry red chillies

10 Curry leaves

1 tbsp Ginger (chopped)

1 cup Beetroot (chopped)

2 tbsp Water

3 cups Indian Yoghurt

Salt to taste


1. Heat oil in a pan and add the mustard seeds to crackle

2. Add the chillies, curry leaves, chopped ginger and fry

3. Add beetroot and salt to this and cook till tender

4. Turn off heat and add water and stir

5. Add the yoghurt and combine well

Serve cold as a side dish with rice.

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