Beetroot Pachadi Recipe

Beetroot Pachadi is a basically kerala cuisine. it is served basically on the occasions of Onam, Vishu and on sadya. Beetroot pachadi is cooked with curd and coconut masala. It is perfect sidedish for sambar and rice

Preparation time: 10 minutes

Cooking time: 20 minutes

Total times: 30 minutes

Serving: 4

Course: Side dish

Cuisine: Kerala Cuisine

\

Ingredients:

(1 cup = 100 ml)

200 gram Beetroot, grated

1 cup curd

½ cup water

salt as needed

For Grinding:

(1 cup = 100 ml)

6 sambar shallots

1 cup coconut, grated

1 tsp mustard seeds

1 tsp Cumin seeds

2 garlic cloves

1 piece ginger, small size

2 green chilies

For Tempering:

1 tblsp Coconut oil

1 tsp mustard seeds

1 sprig curry leaves

Preparation:

Transfer grated coconut, sambar shallots, mustard seeds, cumin seeds, garlic cloves, ginger and green chillies to mixi jar. grind them as smooth paste

Method:

1. Heat a pan add grated beetroot along with ½ cup water. let it cook on medium heat till the beetroot cooks half
2. Add grinded masala paste and mix well. let them cook on low heat till the masala raw smell goes away
3. switch of the flame and let them sit for cool
4. Add curd and mix well
5. Meanwhile heat a pan add 1 tblsp oil and mustard seeds, once it crackle add curry leaves
6. Add tempering over the Beetroot pachadi and mix well
7. serve the beetroot pachadi with sambar and rice

Pictorials

Heat a pan add grated beetroot

Add 1/2 cup water

Close the lid on low heat and let it cooks half

Beetroot cooked half

Add Grinded coconut paste, mix well

Close the lid and let them cook till the masala raw smell goes away

Beetroot cooked well and let it sit for cool

Add 1 Cup curd

Mix well

Meanwhile in a pan add 1 tblsp coconut oil and mustard seeds

 When mustard seeds crackle add curry leaves

Pour tempering over the beetroot pachadi and do mix

Serve the Beetroot Pachadi with sambar and rice