Beetroot Pachadi

2.8, 5 reviews

Happy Navratri in advance..

Recipe Details  
 
2.8, 5 reviews

Posted by
Posted on 11, Sep 2015
Serving 2-4 people
Ready in 25-30 minutes
Post Views 1.6 K views
Post Rating 2.80 out of 5 , from 5 reviews
Click here to view the recipe in Malayalam - Opens new tab.
Ingredients
  • Grated Beetroot - 1 ¼ cup
  • Yogurt/Curd - ¾ cup
  • Salt to taste

For Coconut paste:

  • Grated Coconut - ¼ cup
  • Yogurt/Curd - ¼ cup
  • Ginger - ½ inch piece
  • Green chillies - 2-3 Nos
  • Cumin seeds/jeera seeds - ¼ tsp
  • Mustard Seeds - ¼ Teaspoon

For Tempering:

  • Mustard Seeds - 1 Teaspoon
  • Dried red chillies - 1 Nos, halved
  • Curry Leaves - 1 Sprig
  • Coconut Oil - 1 Teaspoon
Directions
  1. Grind together the ingredients mentioned under 'For Coconut paste' and make a fine paste. Set aside.
  2. In a pan, add in the grated beetroot and 1-2 tablespoon of water. Cover and cook until the beetroot's are getting soft on low-medium heat.
  3. Once the beetroot's are done, add in the coconut paste and mix well. Cook until the water dries up completely on low-medium heat. If you prefer the pachadi is bit watery, adjust the cooking time accordingly.
  4. Remove from heat, then add ¾ cup yogurt, salt and mix well.
  5. Heat oil in a pan, splutter mustard seeds, add in the dried red chillies, curry leaves and fry for few seconds.
  6. Pour this into the pachadi and combine well. Serve as a side dish for rice.
2.8, 5 reviews

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