Beetroot(grated) - 2 cups
Ginger(grated) - 1 1/2 tsp
Onion(medium) - 1 no
(finely chopped)
Mustard seeds - ¾ tsp
Curry leaves - 1 sprig
Green chillies(split) - 2 nos
Curd - 2 cups
Oil - 1 - 2 tbsp
Salt - As reqd


1)Heat oil in a pan.

2)Splutter mustard seeds.

3)Add onion and green chillies and sauté the onions, till they become translucent.

4)Add the grated beetroot, ginger, curry leaves and salt and fry, till the mixture is dry and beetroot is fully cooked.

5)Remove from flame.

6)When the mixture has become slightly cool, add curd.

:- You can adjust the consistency by adding more curd.

:- If you prefer the pachadi to have a thin consistency, you can use a mixture of buttermilk and curd.