Beetroot Pachadi OR Beet & Yogurt Salad With Mustard Seeds

A recipe for beetroot pachadi- a tangy yogurt based salad from South India

This recipe contains beets, onions, mustard seeds, coconut oil, curry leaves, yogurt, salt, chili powder

1 serving servings

Prep time:

Cook time:

Ingredients:

• 1 medium sized beetroot; grated
• 1 small onion; chopped
• 1 teaspoon mustard seeds
• 1 tablespoon coconut oil
• A few curry leaves
• 1-2 tablespoons set yogurt (or more if you desire)
• Salt to taste
• A pinch of chilli powder

Instructions:

• 1. Heat the coconut oil in a pan.
• 2. Once the oil is hot, add the mustard seeds and let them pop.
• 3. Next, add the chopped onions, grated beetroot and stir-fry.
• 4. Add a few curry leaves so that their flavour is released into the oil.
• 5. Add a pinch of chilli powder and salt.
• 6. Sautee till the onions are soft.
• 7. Remove from heat, stir in the yogurt.
• 8. Garnish with some curry leaves and you’re done.