Beetroot PachaDi or South Indian Raita: (Kerala Style)

Name: Beetroot PachaDi or South Indian Raita: (Kerala Style)
Total time: 2100 s
Yield: 3 people
Cuisine: Indian
Ingredients: 3-4 tsp Sesame Oil/Coconut Oil (For Sautéing); 1 tbsp Urad Dal; 1 tbsp Chana Dal; To Taste Salt; 1/2 tsp Whole Cumin Seeds; 3-4 Dry Red Chilli; 1 tsp Shredded Ginger; 1-1.5 Cups Beetroot (Chopped); 1/2 tsp Hing/Asafoetida; 1/2 Cup Water (To Boil the Veggies) & 1/2 Cup to blend it all to a smooth paste, later; 1/2-1 Cup Freshly Grated/Desiccated Coconut; 1/2 tbsp Tamarind Ball; Tempering:; /2 ts1p Urad Dal; 1 tsp Mustard Seeds; 1-2 Whole Dry Red Chillies; 7-8 Curry Leaves; 7-8 peanuts (optional)

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

One of the main pachadi dishes of the “Sadya Onam” Festival...

#GA4#Week4#Beetroot

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

One of the main pachadi dishes of the “Sadya Onam” Festival...

#GA4#Week4#Beetroot

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Ingredients

35 mins (prep to dish)

3 people

3-4 tspSesame Oil/Coconut Oil (For Sautéing)
1 tbspUrad Dal
1 tbspChana Dal
To Taste Salt
1/2 tspWhole Cumin Seeds
3-4Dry Red Chilli
1 tspShredded Ginger
1-1.5 CupsBeetroot (Chopped)
1/2 tspHing/Asafoetida
1/2 CupWater (To Boil the Veggies) & 1/2 Cup to blend it all to a smooth paste, later
1/2-1 CupFreshly Grated/Desiccated Coconut
1/2 tbspTamarind Ball
Tempering:
/2 ts1p Urad Dal
1 tspMustard Seeds
1-2Whole Dry Red Chillies
7-8Curry Leaves
7-8peanuts (optional)

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Steps

35 mins (prep to dish)

1

In a frying pan: Add in some Sesame Seeds Oil or Coconut Oil- Add into it- All the ingredients as mentioned above & sauté well
2

Once it starts releasing nice aroma- add into it the Beetroot, Coconut & salt & sugar, tamarind paste & Hing & sauté nicely until all well incorporated
3

Once the mixture is done- allow it to cool down completely before blending it into a smooth paste & transfer it to a bowl
4

Now, in another tempering pan- Take some Coconut Oil & the aforementioned tempering spices & allow it to splatter- put a lid, if required to avoid the mess all around due to the splattered spices
5

Pour it directly onto the serving bowl in which you want to serve it hot or chilled (as required)- its shelf life in the refrigerator is more than 3/4 days but ideally should be finished by/before that only due to the coconut gets spoilt very soon than anything else
6

Goes well along with Rice Dosa, Idli, Chapati, Fried Rice or similar as a deliciously delectable SIDE DISH...One of the main side dishes- in the Kerala ‘Sadya Onam’ Festivals

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Anamika Banerjee @LadyLazarrus_9663

on October 16, 2020 15:15

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻