Beetroot pachadi

This colorful pachadi is served with rice in most of the wedding feasts in our home town. It can be prepared easily with few ingredients.

Main Ingredients

  1. Beetroot —————— 1 medium size
  2. Yogurt ——————— 3/4 cup
  3. Salt to taste

Ingredients for making coconut paste

  1. Grated coconut ——– 1/4 cup
  2. Green chili ————— 1
  3. Cumin seeds ———— 1/2 tsp
  4. Grated beetroot ——- 1 tbsp

Ingredients for seasoning

  1. Split urad dal ———- 1 tbsp
  2. Mustard seeds ——— 1 tsp
  3. Green chili ————— 1 ( cut length wise)
  4. Curry leaves ———— 2
  5. Cooking oil ————– 2 tsp

How to make

  • Use a vegetable grater to grate the beetroot (use the small hole side)
  • Grind the ingredients (listed under the ingredients for making coconut paste) in a mixer/blender
  • Make it as a medium fine paste
  • Heat a kadai/pan in medium heat
  • Add the oil and once the oil is hot, add the grated beetroot
  • Cook the grated beetroot for 5 minutes
  • Add the salt and coconut paste and mix it well
  • Cook it for two more minutes
  • Switch off the stove and wait for 5 minutes to cool down little bit
  • Then add the yogurt and mix well
  • Change it to the serving bowl
  • Now do the seasoning
  • Heat a small pan in medium heat
  • Add the oil and mustard seed
  • Once the mustard seeds crackles, add the urad dal, green chili and curry leaves
  • Pour the seasoning into the beetroot pachadi
  • Serve it with rice or biryani!

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