Beet Root Thayir Pachadi:

Beet Root Yogurds Salad. Stir Fried Beets in Yogurts. Beet Root Raita. Beet Root Pachadi. Beet Root Perugu Pachadi.

Ingredients:

Beet Root – 3 medium size
Yogurts 2-3 cups
Oil few spoons.

Wet-Grind These:

Fresh grated coconut 3-5 spoons
Green chilies 2-3
Salt
Yogurts 1/4 cup.

For Tempering:

Oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Urad dal 1/2 spoon
Curry leaves few.

Method:

Wash and peel the skin off from beet root. Trim their ends. Then chop them roughly / finely. Wear a surgical gloves to avoid messy colorful hands.

Heat oil in a shallow wok. Stir-fry chopped beets in it. Maintain the stove over medium-high heat. Add salt, cover and cook.

When the vegetables is done, remove from heat. Transfer to large bowl.

Now wet grind coconut, green chili, salt and 1/4 cup of curd.

Combine cooked beets and wet-ground above paste in yogurds. Mix them well.

In a shallow frying pan…heat oil and add seasoning items and wait till they pop.

Then run this above seasoning over mixed beets-yogurts set-up.

Serve chilled or at room temperature as a side dish.