### TranslatedIngredients: 2 beetroot, 1/2 cup curd, salt - as per taste, 1/4 teaspoon turmeric, 1/2 cup coconut - grated, 3 dry red chillies, 1 inch ginger, 1/2 teaspoon mustard, 1/2 small Spoon cumin seeds, 1 teaspoon oil, 1/2 teaspoon mustard, 5 curry leaves, 1 red chili ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To make Kerala Style Beetroot Pachad, first wash and peel the beetroot. Peel and tighten. Pour the beetroot into the pressure cooker with some water. Cook until 2 cities come. Pour the given ingredients to grind and grind them in a mixer grinder. After the beetroot is cooked, add the grinded paste and turmeric powder. Add salt, mix and cook for 3 to 5 minutes. Turn off the gas and keep it aside to cool. After cooling, add it to the curd and mix well. Now take a tempering pan. Add mustard seeds, cumin seeds and curry leaves. After 15 seconds, add it to the wok and mix. Serve the beetroot pachhadi with mixed vegetable sambar and rice for the day's dinner.