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Ingredient
Beetroot Pachadi
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Chef :
Sabrina YasminBeetroot Pachadi
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Beetroot pachadi is a chutney type of spicy dish popular in South India. It’s a simple recipe and can be made in just no time but tastes great. I am sharing Kerala style of beetroot pachadi that is made of grated beetroot, freshly grated coconut, ginger, garlic and yoghurt. You can serve it as a side dish for steam rice.
Ingredient
Food ration :
4 servingsCooking time :
10 min
1 cup
grated Beetroot
1/4 cup
Yoghurt or thick curd
2-3
Garlic cloves
1/2 teaspoon
grated Ginger
1 teaspoon
whole Cumin seeds
1 teaspoon
Mustard seeds
to taste
Salt
2-3
dry red Chillies
4-5
Curry leaves
1 tablespoon
cooking Oil
Cooking instructions
* Step 1
Freshly grate 1 cup beetroot.
* Step 2
With a cup of water and salt cook these grated beetroot for 6-7 minutes or until beetroot becomes soft.
* Step 3
To a small grinder, add in grated coconut, grated ginger, garlic pods, roughly chopped green chillies, cumin seeds and mustard seeds.
* Step 4
Add 8n this paste to the beetroot, mix well and cook further 3-4 minutes in low heat.
* Step 5
When everything cooks well and the mixture becomes thick, remove from heat.
* Step 6
Let the mixture cools and then add in 1/4th cup of whisked yoghurt. Mix well to incorporate.
* Step 7
Heat 1 tablespoon of cooking oil in a small pan and splatter mustard seeds, dry chillies and curry leaves.
* Step 8
Immediately transfer this to the beetroot pachodi.
* Step 9
Transfer to serving bowl and serve with steam rice.
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