Beetroot pachadi

Name: Beetroot pachadi
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup grated coconut; 2 cup Beetroot grated; 1/2 cup Curd; 1 tsp Ginger chopped; 1 tsp Garlic chopped; 2 Green chilli chopped; 1/2 tsp Cumin seeds; 1 tsp Mustard seeds; 1 cup Water; 3 Red chillies; 2 tsp Coconut Oil; 1/2 tsp Mustard seeds; 7-8 Curry leaves

Chef Chandrajith Veliyath @cook_29253667

Traditional veg dish of kerala
#MFFR
#MyFirstRecipe

Chef Chandrajith Veliyath @cook_29253667

Traditional veg dish of kerala
#MFFR
#MyFirstRecipe

Saved

Ingredients

20 mins

4 servings

For pachadi
1 cupgrated coconut
2 cupBeetroot grated
1/2 cupCurd
1 tspGinger chopped
1 tspGarlic chopped
2Green chilli chopped
1/2 tspCumin seeds
1 tspMustard seeds
1 cupWater
For tempering
3Red chillies
2 tspCoconut Oil
1/2 tspMustard seeds
7-8Curry leaves

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Steps

20 mins

1

Add beetroot, salt, and water in a pan and cook for 10 minutes until beetroot is cooked.
2

Add coconut, green chilli, ginger, cumin seeds, mustard seeds and garlic in a blender and grind to make a fine paste. Use water if required.
3

Add it in the pan along with beetroot and cook for another 3-4 minutes.
4

Remove the pan from heat and let cool. Once the beetroot is cooled, add curd and mix well.
5

For tempering heat coconut oil in a small pan. Once the oil is hot, add mustard seeds, curry leaves, and dry red chilies. Fry for a few seconds. Pour the tempering over the beetroot pachadi