Beetroot Pachadi (South Indian Beet Yogurt Side)

Ingredients

• •1 1/2 lb beets, peeled and grated
• •2 cups plain yogurt
• •1/2 cup unsweetened shredded coconut
• •1 green chili, minced
• •1 tbsp vegetable oil
• •1 tsp mustard seeds
• •8 curry leaves
• •3/4 tsp salt

Directions

1. 1Cook the grated beets with 1/4 cup water for 8 minutes until tender.
2. 2Cool the beets for 10 minutes.
3. 3Mix yogurt, coconut, green chili, and salt.
4. 4Fold the cooled beets into the yogurt.
5. 5Heat vegetable oil and pop the mustard seeds with curry leaves.
6. 6Pour the tempering over the pachadi and serve chilled or room temperature.

💡 Cool the beets before mixing with yogurt so the dairy stays smooth instead of separating.

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