### TranslatedIngredients: 2 Beetroot,1/2 cup Curd (Dahi / Yogurt),1/4 teaspoon Turmeric powder (Haldi),Salt - to taste,1/3 cup Fresh coconut - grated,3 Dry Red Chilli,1 inch Ginger,1/2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Sunflower Oil,1/2 teaspoon Mustard seeds,5 Curry leaves,1 Dry Red Chilli ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To prepare Kerala Style Beetroot Pachadi Recipe, wash, peel the skin and grate the beetroot. Cook beetroot covered with little water, in a Pressure cooker.Ina Mixer, grind all the ingredients under “for grinding” into paste adding very little water.Once the beetroot gets cooked, then add the grounded paste and turmeric powder.Stir well, add salt and cook for few minutes until the raw smell of paste vanishes.Let it cool, then whisk curd well and add it to the beetroot. Mix well.Now heat oil in Tadka pan, add mustard seeds, red chilli and curry leaves. Once it splutters add to the pachadi and stir until combined.Enjoy the Kerala Style Beetroot Pachadi Recipe with steamed rice, Vendakkai Uppadan and Jack Fruit Seeds Stir Fry Recipe.