Beetroot Pachadi – Onam Special recipe2013-09-06
- Yield : 250 gm
- Servings : 3
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
Beetroot pachadi is one of the dishes that is served in a traditional Kerala sadya (feast prepared during special occasions). This is very tasty and easy to make. Beetroot is a very nutritious vegetable and has got able amount of sweetness to it. It is low in calories and fat. Pachadi is a traditional South Indian side-dish similar to North Indian raita made of fresh vegetables, yogurt, coconut, green or red chillies sauted and garnished in oil with fried mustard seeds, ginger and curry leaves. It is usually served with rice.
- Beetroot - 1 large
- Grated Coconut - 1/2 cup
- Curd -1/2 cup
- Green Chilli - 5 nos
- Mustard seeds - 1 tsp
- Salt to taste
- Coconut oil - 2 tbsp
- Water - 1/2 cup
- Dry Red Chilly - 3 nos
- Curry leaves - 1 string
Peel the beetroot. Wash and cut it into small cubes. Cut the green chillies lengthwise.
Take a pan add beetroot pieces, green chillies, salt and water. Cook for 10 minutes. Switch off the stove when the beetroot becomes soft.
In a mixer grinder grind coconut with 1/2 tsp of mustard seeds. Add the grinded mixture and curd to the cooled beetroot.
Heat a pan add coconut oil and splutter 1/2 tsp of mustard seeds, dry red chilly and curry leaves. Pour this over the Beetroot pachadi.
Tasty beetroot pachadi is ready to be served with rice.
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