Heat oil in a kadai once it is hot add in the beetroot and saute well in a low flame .In a blender add in the ingredients mentioned in the “To Grind” section to form a coarse paste.
Add the required salt to the beetroot and cook till it is fully done. Now add in the ground paste and mix well.
Cook for another 2 mins, then add in the ½ cup curd and switch off the flame and give a good mix s that the curs is evenly combined with the beetroot.
Prepare the seasoning and add to the beetroot pachadi and serve.
Notes
· Tastes best with Rice and Sambar.· Make sure you use coconut oil for the seasoning to get the authentic Kerala taste.· Beat the curd well and then add to the pachadi.