Beetroot pachadi Kerala style

Name: Beetroot pachadi Kerala style
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Beet root, steam cooked, peeled and grated; 1/2 cup Coconut pieces; 1 green chilli; 1 tsp Cumin; 4 curry leaves; 1 tbsp Coconut oil; 1 tsp Mustard; 1 tsp fennel seeds; 2 Red chilies; 4 curry leaves; Pinch asafoetida; 1 cup cupYogurt; as per taste Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#OSR
Beet root cleanses blood. Yogurt, coconut masala paste combined with tangy taste, nutrition and beautiful color. Simple but delicious recipe.

Lakshmi Sridharan Ph D @cook_19872338

USA

#OSR
Beet root cleanses blood. Yogurt, coconut masala paste combined with tangy taste, nutrition and beautiful color. Simple but delicious recipe.

Saved

Ingredients

20 mins

4 servings

1 cupBeet root, steam cooked, peeled and grated
Paste:
1/2 cupCoconut pieces
1green chilli
1 tspCumin
4curry leaves
1 tbspCoconut oil
1 tspMustard
1 tspfennel seeds
2Red chilies
4curry leaves
Pinchasafoetida
Others:
1 cupcupYogurt
as per tasteSalt

Saved

Steps

20 mins

1

Collect the necessary materials. Place near the cooking area
2

Collect the necessary materials. Place near the cooking area
3

To make the paste: Mix the necessary ingredients in a mixer with little water. Transfer to a bowl
Grind the beetroot in the mixer to make a coarse paste..
4

Over a very low flame, add beet root and ¼ cup water to in a glass bowl or a saucepan ;stir for 5 minutes. Stir in the coconut paste, 2 more minutes on the stove. Whisk curd and mix with the beet mixture on the stove. After 1 minute switch off the stove. Remove from oven.
5

Heat the oil in a sauce pan over medium heat. Add mustard; After roasting mustard seeds, add cumin seeds, chilles, fenugreek seeds and curry leaves. Turn off the stove after 1 minute.
Mix the seasoned ingredients with the beet and salt to taste. Nutritious delicious beautiful raita is ready taste
6

Transfer to a serving bowl. Share with friends and family. Celebrate

Saved

Made this recipe? Share a Cooksnap!

Let Lakshmi Sridharan Ph D know how it turned out.

Nothing says thank you like a photo!

Someone made your recipe and shared a Cooksnap!

Send your Cooksnap

Learn more about Cooksnaps

Saved

Lakshmi Sridharan Ph D @cook_19872338

on September 10, 2022 20:30

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography