Beetroot Pachadi

Though Ram is not a big fan of beetroot, this pachadi turned out to be his all time favourite. It serves as a good accompaniment for sambar rice, thogiyal rice etc:.
Preparation time 20 mts
Serves 4
Ingredients:

• 1 finely grated beetroot
• 1 finely grated carrot
• Mustard seeds
• Asfoetida
• Curry leaves
• 2 - 3 ladle full curd
• salt

Ground Mixture

1. 2 tbsp Grated coconut ( I usually use the dry coconut available in Indian stores)
2. 2 Green chillies
3. 1 tsp jeera
4. small piece ginger
5. 1/4 onion piece

Preparation:

• Make a fine paste with the grated coconut, green chillies, jeera, ginger salt and onion.
• Cook the grated beetroot and carrot in tava with no oil till the raw smell goes.
• Add the grounded mixture to the cooked beetroot-carrot mixture.
• Allow it to cook for less than 2 mts and switch off the burner.
• Add curd and mix it well till you are satisfied with the consistency.
• Take oil in a separate tava to pop the mustard seeds and add asfoetida along with curry leaves.
• Pour the seasoning in the pachadi.

Lima Beans Curry

Preparation time 30 mts
Serves 3
Ingredients:

• 2 cups frozen lima beans
• 1/2 chopped onions
• 1 chopped tomato
• turmeric powder
• red chilli powder
• salt

Ground Mixture

1. 2 tsp jeera
2. 2 tsp coriander seeds
3. 2 cloves
4. 1/2 inch cinnamon
5. 2 bay leaves
6. 4 tbsp shredded coconut
7. 2 green chillies
8. small piece ginger

Preparation:

• Boil frozen lima beans in pressure cooker.
• Dry fry jeera, coriander seeds, cloves, cinnamon, bay leaves and grind it along with shredded coconut, green chillies and ginger to make a fine flavorful paste
• Take oil in tava and allow mustard seeds to splutter.
• Add chopped onions and fry till it turns translucent.
• Add chilli powder, turmeric powder and salt.
• Add finely chopped tomatoes and allow it to cook.
• Add the grounded paste to onion-tomato gravy and cook for 2 mts.
• Finally add boiled lima beans and garnish it with coriander.
• Serve this delicious and high nutritious curry with rotis.