Beetroot Pachadi

Grated and cooked beetroot added to coconut mixture and yogurt

Beetroot Pachadi

Grated and cooked beetroot added to coconut mixture and yogurt

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By Spicy Treats

Published On: 02 Jan 2011

Rating: 3
6 Votes, 0 Reviews
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20 Minutes
Served : 4
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Beetroot Pachadi Beetroot Pachadi By Spicy Treats Beetroot Pachadi Published: Grated and cooked beetroot added to coconut mixture and yogurt 3 stars based on 0 reviews Total time: Yield: 4 servings Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients:
Beetroot(small) – 1 no(Grated manually on a hand grater into very small pieces)
Coconut(grated) – 2 tbsp
Green chilly – 1 no
Shallots(Kunjulli) – 2 nos
Cumin seeds(Jeerakam) – 1 pinch
Yogurt – 8 tbsp
Dry red chillies – 2 nos(If long
break into half)
Curry leaves – 1 sprig
Directions:
1. In a pan cook the grated beetroot with salt and 2 tbsp water for 5-10 minutes. Cool and keep aside. 2. In a mixer blender add the grated coconut, green chilly, shallots and cumin seeds. Grind till it is really smooth.
:- Powder the contents first in the mixer and then add 2 tbsp water and grind till it becomes a smooth paste. 3. In a pan heat 2 tbsp oil. Splutter mustard seeds, 2 dry red chillies and 1 sprig curry leaves. Add the paste in the mixer to the pan. Mix well. Do not cook this mixture for long. Just make sure that the mixture becomes warm. One minute should do. 4. Add the cooked beetroot to the pan. Mix well. 5. Remove from flame and add yogurt (8 tbsp). Mix well. Remove any lumps if any. 6. Keep the pan back on the stove and heat for one minute till the mixture is warm. Check for salt and add more if required. 7. Serve with rice and lots of love.

Ingredients

Directions

Step 1

In a pan cook the grated beetroot with salt and 2 tbsp water for 5-10 minutes. Cool and keep aside.

Step 2

In a mixer blender add the grated coconut, green chilly, shallots and cumin seeds. Grind till it is really smooth.
:- Powder the contents first in the mixer and then add 2 tbsp water and grind till it becomes a smooth paste.

Step 3

In a pan heat 2 tbsp oil. Splutter mustard seeds, 2 dry red chillies and 1 sprig curry leaves. Add the paste in the mixer to the pan. Mix well. Do not cook this mixture for long. Just make sure that the mixture becomes warm. One minute should do.

Step 4

Add the cooked beetroot to the pan. Mix well.

Step 5

Remove from flame and add yogurt (8 tbsp). Mix well. Remove any lumps if any.

Step 6

Keep the pan back on the stove and heat for one minute till the mixture is warm. Check for salt and add more if required.

Step 7

Serve with rice and lots of love.

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