Beetroot Pachadi

Beet greens are a very good source of calcium, iron, Vitamins A and C. Beetroots are an excellent source of folic acid. They are a very good source of fiber, manganese and potassium. Beet greens and beetroot are a good source of phosphorus, magnesium, iron and vitamin B6. Betacaine is the pigment that gives beetroot its color, and has powerful antioxidant. Beet fiber has been shown to have cholesterol lowering capabilities properties. Beetroot contains the bioactive agent betaine, which supports healthy liver function.

 This is one of my favorite dish from Kerala Cuisine.I love this colorful pachadi.

Ingredients: 

Beetroot                       – 1 no (finely chopped or grated)

Ginger grated                 – 1 tbsp

Green chillies                 - 5 no (finely chopped)

Curd                                – 1 cup

Seasoning:

Coconut Oil                       – 1tsp

Mustard seeds                   – ½ tsp

Red chillies                         – 2 no

Curry leaves                      – 1 stem

Salt                                   – to taste

Method:

• Wash and remove the skin of beetroot and chop it finely. Put it in the microwave bowl and cook it for 4 minutes. (If you don’t have microwave , you can sauté it in frying pan for 3 minutes.)
• Heat oil in a pan and sauté finely chopped ginger, green chillies and cooked beetroot for 2 minutes. Add salt and mix well.
• When it is cooked remove from fire. Let the mixture cool… and then add thick curd to it and mix it well.
• Heat oil in a pan and add mustard seeds, curry leaves and red chillies. When it splutters pour this over the beetroot and combine it well.