1)  1 cup grated beetroot ( 1 small beetroot)
2)  Grated Ginger – 1 1/2 tsp
3)  1 medium onion finely chopped
4)  Mustard seeds – 1/2 tsp
5)  Curry leaves – 1 sprig
6)  Green chillies , chopped round – 2 nos
7)  Curd – 1 cup
8)  Coconut Oil – 1  tbsp
9)  Salt

Cooking Method:

Heat oil in a pan and splutter mustard seeds.
Add onion , green chillies, curry leaves and saute  till onion become translucent.
Add the grated beetroot, ginger ,salt and cook till the mixture is dry and beetroot is fully cooked.
Remove from flame and add curd once beetroot is cool and mix well. Add more water  if  Pachadi is too thick.

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