Beetroot PachaDi or South Indian Raita: (Kerala Style)

Name: How to cook Beetroot PachaDi or South Indian Raita: (Kerala Style) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Beetroot PachaDi or South Indian Raita: (Kerala Style)

One of the main pachadi dishes of the “Sadya Onam” Festival... #GA4#Week4#Beetroot

Ingredient

Food ration :

3 people

Cooking time :

35 mins (prep to dish)

3-4 tsp

Sesame Oil/Coconut Oil (For Sautéing)

1 tbsp

Water (To Boil the Veggies) & 1/2 Cup to blend it all to a smooth paste, later

1/2-1 Cup

Freshly Grated/Desiccated Coconut

1/2 tbsp

Cooking instructions

* Step 1

In a frying pan: Add in some Sesame Seeds Oil or Coconut Oil- Add into it- All the ingredients as mentioned above & sauté well

* Step 2

Once it starts releasing nice aroma- add into it the Beetroot, Coconut & salt & sugar, tamarind paste & Hing & sauté nicely until all well incorporated

* Step 3

Once the mixture is done- allow it to cool down completely before blending it into a smooth paste & transfer it to a bowl

* Step 4

Now, in another tempering pan- Take some Coconut Oil & the aforementioned tempering spices & allow it to splatter- put a lid, if required to avoid the mess all around due to the splattered spices

* Step 5

Pour it directly onto the serving bowl in which you want to serve it hot or chilled (as required)- its shelf life in the refrigerator is more than 3/4 days but ideally should be finished by/before that only due to the coconut gets spoilt very soon than anything else

* Step 6

Goes well along with Rice Dosa, Idli, Chapati, Fried Rice or similar as a deliciously delectable SIDE DISH...One of the main side dishes- in the Kerala ‘Sadya Onam’ Festivals