Beetroot Pachadi 
Recipe credits Padhu Sankar
This is a Kerala style pachadi. 

Easy to prepare and very tasteful . I loved it and I’m sure everybody will too . 
The radiant beetroot has been identified as a superfood due to its immense nutritional value. According to health experts, regular consumption of beetroot can benefit our health in a multiple ways. It’s low in calories (45 calories per 100 gm.) and has almost negligible fat content. Not only this, it helps reduce blood pressure, aids in the production of red blood cells and is a natural blood purifier. Beetroot is an excellent source of iron and is great for maintaining healthy hemoglobin levels. It has anti-ageing properties and assists in maintaining glowing skin and lustrous hair. It is also believed to inhibit cancer cell mutation, prevent DNA damage, boost metabolism and strengthen the digestive system.

Information as procured from the internet. 
2 Beetroots 

1/2 cup thick curd 

Turmeric powder a pinch

Salt 
Paste 

1/3 cup grated coconut

2 green chillies

1/2″ pc ginger

1/4 tsp cumin

1/4 tsp mustard seeds
Tempering

1 tsp Oil

1/2 tsp mustard seeds

1-2 Red/ green chillies 

A sprig of curry patta 
Grate the Beetroot using the big holes and keep aside .
Grind the ingredients listed under paste to a smooth paste 
Cook Beetroot adding very little water with salt and haldi till soft. 

Add the paste and cook for a few minutes.

Cool 

Add the whisked curd. 

Temper. 

Have it as a side dish with rice or Roti. 

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