Name: Beetroot Pachadi
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup grated beetroot; 1 tsp Ginger (minced); 3 nos Green chillies; 1/4 cup grated coconut; 1 tsp Mustard seeds; 1 cup Plain Sour Yogurt /Curd; 1 sprig curry leaves; 2 nos Red chilli; Salt to taste; 1 tsp Coconut oil

Beetroot Pachadi

Beetroot Pachadi is usually served on the occasion of Onam, Vishu, and on special occasions like Sadya. This pachadi is made with cooked beetroot and plain yogurt and has a bit sweet taste. Colorful Beetroot Pachadi with its pink color, is a very delicious side dish that goes well with hot rice. You can make Pachadi from a lot of veggies. Kids love the dish for its color and flavor. No Sadhya is ever complete without a Pachadi. This is one of the easiest of dishes that can be prepared in a jiffy. Beetroots are very nutritious, rich in vital nutrients required for body. Using too much beets could result in an adverse condition named Gout. Anything in moderation is great. You can explore a well detailed recipe here that can be easily prepared at home.

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Prep Time 10

Total Time 10

Cuisine Kerala

Servings people

Ingredients

1 cup grated beetroot
1 tsp Ginger (minced)
3 nos Green chillies
1/4 cup grated coconut
1 tsp Mustard seeds
1 cup Plain Sour Yogurt /Curd
1 sprig curry leaves
2 nos Red chilli
Salt to taste
1 tsp Coconut oil

Instructions

For preparing the traditional dish, first cook the grated beetroot with little water till it turns soft. 2. Grind the grated coconut, green chillies, grated ginger and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curds. 3. Add the coconut paste to the cooked beetroots and cook for couple of mins. Remove from the fire. 4. Now add the rest of the curd, salt and combine well. 5. Heat oil for tempering in a small frying pan and add the curry leaves and mustard seeds,a nd red chilli when the mustard seeds start popping, add it to the pachadi. Mix well.Serve with steamed rice
Grind the grated coconut, green chillies, grated ginger and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curd.
Add the coconut paste to the cooked beetroots and cook for couple of mins. Remove from the fire.
Now add the rest of the curd, salt and combine well.
Heat oil for tempering in a small frying pan and add the curry leaves, mustard seeds and red chilli. When the mustard seeds start popping, add it to the pachadi. Mix well. Serve with steamed rice.

Notes

You can visit this link for a healthy dish Beetroot Cutlet. You can also visit this link Dhaba Style Paneer Masala.

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Beetroot Pachadi