Beetroot Curd Pachadi

Ingredients

• Beetroot - 1 medium size (grated)
• Curd - 1 cup
• Onion - 1 small size (chopped)
• Cumin seeds - 1/4 tsp
• Mustard & urad dal - 1/4 tsp
• Ginger - 1/4 tsp (grated)
• Hing - a pinch
• Green chillies - 2 (slitted)
• Oil - 1 tbsp
• Salt to taste

Method

• Heat oil in the pan and let the mustard, urad dal & cumin seeds splutter on high-medium flame.
• Then add the chillies, ginger, hing and onions.
• Add salt & saute till the onions turn transparent. 
• Then add the beetroot & fry well.
• Sprinkle some water if necessary.
• Switch off the flame when it is done.
• Allow it to cool slightly & mix curd.
• Serve it as a side dish for rice or roti.

Tips for the recipe - No need to add water if the vegetable is very juicy. It is not necessary to cook the vegetable completely. You can remove it from flame when it is 3/4th done or to your taste.

Carrot Pachadi

Ingredients

• Carrot - 2 big size (grated)
• Onion - 1 medium size (Chopped lengthwise)
• Curry leaves - 1 string
• Cumin - 1/2 tsp
• Hing - 2 pinches
• Curd - 3/4 - 1 cup
• Green chillies - 4 (slitted)
• Mustard -1/4 tsp
• Urad Dal - 1/4 tsp
• Coriander leaves - 2 tbsp(chopped)
• Oil - 2 tbsp
• Salt for taste

Method

• Heat oil in kadai on high medium flame.
• Splutter mustard, urad dal, cumin, hing, curry leaves & green chillies one by one.
• Add onions and fry for 1 minute.
• Add the grated carrots, salt & fry for 3-5 minutes on medium flame.
• Remove from flame & then add the curd.
• Garnish it with coriander leaves.
• Serve it with roti or rice.

Tips for the recipe - Don't fry the onions & carrots too much. It tastes good when it is crunchy & half boiled in the pachidi.

White Pumpkin Curd Pachidi

Ingredient

• Pumpkin - 1 1/2 cup ( medium size cubed)
• Curd - 1/4 liter
• Cumin - 2 pinches
• Curry leaves - 1 string
• Red Chillies - 2
• Urad dal & Mustard- 1/4 tsp
• Coconut oil - 1 tbsp
• Salt for taste

Group II

•  Coconut - 1/4 cup
• Green Chilly - 1
• Cumin Seeds - 2 pinches

Method

• Boil the pumpkin with little salt.
• Grind all the group II ingredients together.
• Whip the curd & keep it aside.
• Heat oil in the pan & add mustard.
• Allow it to splutter.
• Add urad dal, cumin, curry leaves and red chillies.
• Stir in the ground paste & saute well for few seconds or till it becomes slightly thick.
• Add the pumpkin & mix well & switch off the stove.
• Allow it to cool for few minutes & then add curd. Mix well &serve it with rice.

Tips for the recipe - Pumpkin should be tender. Thick curd works good.