Beetroot Pachadi
Beetroot Pachadi is a chutney style Kerala side dish made with coconut , beetroot and spices.
Servings 4 People
Calories 149kcal
Ingredients
- 2 Cups Beetroot grated
- 1 Cup Water , divided into ½ cup each
- ⅛ teaspoon Turmeric Powder
- ½ Cup Fresh Coconut
- 1-2 Green Chillies , as per taste
- 1" inch Ginger
- ½ teaspoon Cumin Seeds / Jeera
- ½ teaspoon Mustard Seeds
- ½ Cup Homemade Curds
- Salt to taste
Tempering
- 1 tablespoon Coconut Oil
- 2-3 Springs of Curry leaves
- 2-3 Dry red Chillies
Instructions
- In a wide pan , boil ½ cup of water and add 2 cup of grated beetroot , turmeric powder and salt.
- Cover and cook for just 5 minutes. Cooking more will make beetroot loose nutrients. Hence, I’m cooking for only 5 minutes, you can cook more if you want.
- Whilst in a mixer jar / blender, add fresh grated coconut , green chillies, jeera/cumin seeds , mustard seeds , add little water and grind /blend to a fine paste .
- Add ground masala and cook for 3-4 minutes on medium heat until raw smell goes off.
- Turn off stove and set aside till it cools down completely.
- When it cools completely, add whisked curds and mix well.
- Heat 1 tablespoon of coconut oil in a tadka / small pan, add mustard seeds, when it splutters add 2 sprigs of curry leaves and 2-3 dry red chillies
- Pour tempering on prepared beetroot pachadi, mix well and serve as a side dish along with sambhar and steamed rice .
Video
Nutrition
Calories: 149kcal