Beetroot pachadi

Name: Beetroot pachadi
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups grated beetroot; 1 cup grated coconut; 4 green chillies; 1 inch piece of ginger; 2 cups curd; 1 tablespoon coconut oil; 1 sprig curry leaves; 1 teaspoon mustard seeds; Salt as per taste; Water as required

Helen Thomas @cook_7814663

Mumbai

Beetroot pachadi is one of the dishes served in the traditional Kerala meal, sadya.

Helen Thomas @cook_7814663

Mumbai

Beetroot pachadi is one of the dishes served in the traditional Kerala meal, sadya.

Saved

Ingredients

30 minutes

4 servings

2 cupsgrated beetroot
1 cupgrated coconut
4green chillies
1 inchpiece of ginger
2 cupscurd
1 tablespooncoconut oil
1 sprigcurry leaves
1 teaspoonmustard seeds
Salt as per taste
Water as required

Saved

Steps

30 minutes

1

Cook the grated beetroot with a little water.
2

Grind the coconut, green chillies, ginger and 1/4 teaspoon mustard seeds into a smooth paste, adding a little curd.
3

Add the paste to the cooked beetroot, mix well and cook for a 2 or 3 minutes in a low flame.
4

Turn off the heat and add the remaining curd. Add salt. Mix well.
5

Heat the coconut oil for tempering. Add mustard seeds and curry leaves.
6

When the mustard seeds start popping, turn off the heat and add it to the cooked beetroot.
7

Mix well. Serve with rice.