Beetroot Pachadi

Name: Beetroot Pachadi
Total time: 600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup grated Beetroot; 1/4 cup Yoghurt or thick curd; 2-3 Garlic cloves; 2 green Chillies; 1/2 teaspoon grated Ginger; 1 teaspoon whole Cumin seeds; 1/2 teaspoon Mustard seeds; to taste Salt; 1 teaspoon Mustard seeds; 2-3 dry red Chillies; 4-5 Curry leaves; 1 tablespoon cooking Oil

Sabrina Yasmin @barak_kitchen

Riyadh

#colorsofWD
#purple
Beetroot pachadi is a chutney type of spicy dish popular in South India. It’s a simple recipe and can be made in just no time but tastes great. I am sharing Kerala style of beetroot pachadi that is made of grated beetroot, freshly grated coconut, ginger, garlic and yoghurt. You can serve it as a side dish for steam rice.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

10 min

4 servings

1 cupgrated Beetroot
1/4 cupYoghurt or thick curd
2-3Garlic cloves
2green Chillies
1/2 teaspoongrated Ginger
1 teaspoonwhole Cumin seeds
1/2 teaspoonMustard seeds
to tasteSalt
For tempering
1 teaspoonMustard seeds
2-3dry red Chillies
4-5Curry leaves
1 tablespooncooking Oil

Saved

Steps

10 min

1

Freshly grate 1 cup beetroot.
2

With a cup of water and salt cook these grated beetroot for 6-7 minutes or until beetroot becomes soft.
3

To a small grinder, add in grated coconut, grated ginger, garlic pods, roughly chopped green chillies, cumin seeds and mustard seeds.
4

Add 8n this paste to the beetroot, mix well and cook further 3-4 minutes in low heat.
5

When everything cooks well and the mixture becomes thick, remove from heat.
6

Let the mixture cools and then add in 1/4th cup of whisked yoghurt. Mix well to incorporate.
7

Heat 1 tablespoon of cooking oil in a small pan and splatter mustard seeds, dry chillies and curry leaves.
8

Immediately transfer this to the beetroot pachodi.
9

Transfer to serving bowl and serve with steam rice.