Heat oil in a pan.

Splutter mustard seeds.

Add onion and green chillies and sautT the onions, till they become translucent.

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

Remove from flame.

When the mixture has become slightly cool, add curd.

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

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

:- Serve Beetroot Pachadi hot with rice.