Beetroot Pachadi Easy

by SpicyTreats
Grated and cooked beetroot added to coconut mixture and yogurt
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
  • Beetroot(Grated manually on a hand grater into very small pieces, small) - 1 no
  • Coconut(grated) - 2 tbsp
  • Green chilly - 1 no
  • Shallots(Kunjulli) - 2 nos
  • Cumin seeds(Jeerakam) - 1 pinch
  • Yogurt - 8 tbsp
  • Dry red chillies(If long, break into half) - 2 nos
  • Curry leaves - 1 sprig
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
  • Beetroot(Grated manually on a hand grater into very small pieces, small) - 1 no
  • Coconut(grated) - 2 tbsp
  • Green chilly - 1 no
  • Shallots(Kunjulli) - 2 nos
  • Cumin seeds(Jeerakam) - 1 pinch
  • Yogurt - 8 tbsp
  • Dry red chillies(If long, break into half) - 2 nos
  • Curry leaves - 1 sprig
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  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.
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