Beetroot Chutney/Pachadi 💁🏻‍♀️

Name: How to cook Beetroot Chutney/Pachadi 💁🏻♀️ - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Beetroot Chutney/Pachadi 💁🏻‍♀️

Beet roots, Button Mushrooms, Broccoli 🥦 Zucchini, Turmeric, Cumins, Cinnamon & even Saffron help immensely as the precautionary measures to Cancer- Also, combatting the same as well…

Ingredient

Food ration :

4 Servings

Cooking time :

15-20 mins.

4 tbsps

Beetroot: Finely Chopped/Grated

1 tsp

Grated Coconut: Fresh (Recommended)- However, Desiccated can be alternated

1/2 tbsp

tempering Spices: Oil (Same, that’s been used earlier)

1 tsp

Cooking instructions

* Step 1

In a saucepan- I’d initially boiled the raw beet roots cut up into 2 halves and then segregate them for various other recipes too, out of which- This one’s one such- Once that’s done: allow it to cool down completely & then dividing it into your required portions & to work on with just one- Keep aside the rest & start on working out with it for this recipe

* Step 2

Do not throw away its boiled water post straining it after the boiling is done- Now, in a blender jar: Add in the boiled beet roots (as much as is required), along with some of the boiled beet root water itself & blend it nicely to a thick purée & set aside, as of now

* Step 3

Coming to the next step: Heat up a frying pan over the medium flame & add into it the aforesaid required amount of cooking oil mentioned above- Add in now, the Urad & Chana Dal, Cumin Seeds, Dry Red Chillies & the Ginger pieces too & sauté well until nicely combined & well blended- In goes the Beetroot Purée to it & sauté until everything is well combined

* Step 4

Checkout the seasonings at this point & adjust accordingly- Add in some water to it now at this point & mix it well- Cover the lid & keeping the flame in the medium, allow it to cook for another 8-10 mins time for the raw smell to go off completely from it- Post the given time, turning off the flame let it cool down completely and then in a blender jar- Add in this cooked mixture, to it- Also, the grated coconut, a little more water to get a smooth paste/mixture

* Step 5

A pinch of Hing & the Tamarind Ball & a bit of salt more to adjust with the additional ingredients & water added in it now- Get a smooth & supple paste- Transfer it to a separate bowl/vessel- Heat up a Tadka frying pan over medium flame

* Step 6

Add into it the aforesaid quantity of oil & along with it- The Curry Leaves, Whole Dry Red Chilli, Mustard & Cumin Seeds & Urad Dal- Let it all splutter & turn aromatic- Turn off the flame and ensure that it’s not burnt out at all- Pour it out over the already dished out Pachadi & Enjoy… With your choicest Rice/Pulao, any kinda Indian Breads & similar