PACHADI 😋 BEETROOT PACHADI 😋 (Kerala STYLE)

Name: PACHADI 😋 BEETROOT PACHADI 😋 (Kerala STYLE)
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup beetroot, grated; 3/4 cup water; 1 tsp salt (to taste); 1/2 cup coconut, grated; 3/4 tsp mustard; 1/2 tsp cumin / jeera; 1 green chilli; 1 inch ginger; 1/2 cup curd / yoghurt, whisk; !for tempering: 😋; 1/2 tbsp coconut oil; 1 tsp mustard seeds; 2 dried Red chilli; 6-8 curry leaves

Jyoti Prakash Assudani @cook_24726422

#CA25
#pachadi
#keralastyie
#Beetrootpachadi

BEETROOT PACHADI Recipe | Kerala style Beetroot Raita | Beetroot yogurt curry 😋

A healthy and flavoured raita recipe made with grated beetroot and coconut masala. it is generally made during onam celebration feast as part of sadya, but can be made for any occasions without any specific reasons. the recipe is very simple and easy and makes ideal side dish curry for steamed rice or boiled rice (red rice).

#CA25
#pachadi
#keralastyie
#Beetrootpachadi

BEETROOT PACHADI Recipe | Kerala style Beetroot Raita | Beetroot yogurt curry 😋

Jyoti Prakash Assudani @cook_24726422

#CA25
#pachadi
#keralastyie
#Beetrootpachadi

BEETROOT PACHADI Recipe | Kerala style Beetroot Raita | Beetroot yogurt curry 😋

#CA25
#pachadi
#keralastyie
#Beetrootpachadi

BEETROOT PACHADI Recipe | Kerala style Beetroot Raita | Beetroot yogurt curry 😋

Saved

Ingredients

25-30 minutes

4 servings

2 cupbeetroot, grated
3/4 cupwater
1 tspsalt (to taste)
1/2 cupcoconut, grated
3/4 tspmustard
1/2 tspcumin / jeera
1green chilli
1 inchginger
1/2 cupcurd / yoghurt, whisk
!for tempering: 😋
1/2 tbspcoconut oil
1 tspmustard seeds
2dried Red chilli
6-8curry leaves

Saved

Steps

25-30 minutes

1

Firstly, in a large kadai take 2 cups grated beetroot and ½ cup water.
also, add ½ salt and mix well. cover and boiling for 10 minutes
2

Now in a small blender take ½ cup coconut, ¾ tsp mustard, ½ tsp cumin, 1 chilli and 1 inch ginger.
blend to smooth paste adding 1/4 cup of water.
3

Now add in prepared masala paste to the cooked beetroot and mix well.
cook for 7 minutes or until raw aroma of coconut disappears.
turn off the flame and add ½ cup curd. make sure to whisk the curd well, else there are chances for curd to curdle.
4

Mix well until the curd combines well and turns silky smooth consistency.
5

Now in a small kadai heat ½ tbsp coconut oil and splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.
6

Pour the tempering over pachadi and mix well.
7

Finally, enjoy beetroot pachadi with hot steamed rice.... 😊
8

Enjoy making and savoring this delicious kerala style Beetroot pachadi....

Tips

*Kerala-Style Beetroot Pachadi Tips:
1. *Use fresh beetroot*: Fresh beetroot will give the pachadi a vibrant color and sweet flavor.
2. *Adjust spice level*: Adjust the amount of green chilies to suit your desired spice level.
3. *Use coconut milk or yogurt*: Coconut milk or yogurt adds a creamy texture and flavor to the pachadi.
4. *Tempering is key*: The tempering of mustard seeds, curry leaves, and chilies adds a nice aroma and flavor.