For preparing easy beetroot pachadi, splutter mustard seeds along with curry leaves.
Saute in the onion, salt, green chillies and ginger for 2 minutes on low flame.
3)Add in the beetroot and saute till the water content in beetroot has reduced.
Allow the mix to cool.
Beat the curd in a mixer to a medium consistency.
After the beetroot mixture has cooled, add in the curd and mix it well.
Transfer it into an airtight container to keep the freshness of the curry.
Easy beetroot pachadi is ready. Serve with rice.(This can also be used in bread instead of jam)