BEETROOT PACHADI

Beetroot pachadi recipe is very good for rice and it is usually prepared by people in Kerala during Onam feast. This pachadi is made with cooked beetroot and plain yogurt. The beetroot pachadi has light sweetness, sourness and spiciness. 

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Course                                   SIDE DISH

Prep time                            10 minutes

Cook time                        20 minutes

Servings                                  6

TOTAL TIME                           30 MINUTES

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BEETROOT PACHADI

INGREDIENTS

BEETROOT - 2 (Medium)

WATER - 1 cup

SALT - as needed

GRATED COCONUT - 1/2 cup

GREEN CHILLI - 1

GINGER - small piece

CUMIN SEEDS - 1/4 tsp

CURRY LEAVES - as needed

YOGURT -  1 cup 

MUSTARD SEEDS - 1/4 tsp

DRY RED CHILLI - 2

COCONUT OIL - as needed

STEP -1

Cut beetroot into medium size and cook by adding 1 cup of water and salt. Cook until four whistles come in the cooker. When cool, take a blender and blend this beetroot to smooth paste. keep it aside.

STEP -  2 

In a blender, add grated coconut, green chilli, ginger, cumin seeds and curry leaves. Grind the ingredients to a paste.

STEP 3

Add the coconut paste to the cooked beetroots and cook for a while (Allow to boil on low heat). 

Turn off the heat, add salt and the beaten yogurt to this mixture and mix well.

STEP 4 

‌Heat oil for tempering in a small frying pan, add mustard seeds, dried red chillies, curry leaves, give it a mix, and add it to the beetroot mix. Combine well. 

Serve with boiled rice and enjoy!!

BEETROOT PACHADI






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