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We hope you got benefit from reading it, now let’s go back to beetroot pachadi recipe. To make beetroot pachadi you need 9 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Beetroot Pachadi:
- Prepare 2 Beetroot
- You need 1/2 Coconut Grated
- You need 3 - 4 Teaspoons Mustard
- Prepare 3 3 Green chillies -
- Provide 1 Ginger - small piece
- Use 4 cups 4 Cups curd Slightly sour -
- Get 2 teaspoon 2 Teaspoons Oil -
- Use 2 - 3 Sprigs Curry leaves
- Get optional 1 - 2 Garlic -
Steps to make Beetroot Pachadi:
- Peel the beetroots and clean them in running water. Grate them like you grate carrot. If you do not have a grater in your kitchen, maybe you could cut them into big cubes and put them in the mixer. Cook the beetroots till the raw taste is gone and keep aside.
- Take half of a small coconut grated, a small piece of ginger, little more than a teaspoon of musard seeds, three green chillies and a cup of curd and grind them in a mixer. The mixture should look coarse. You could add garlic optionally.
- Add three more cups of curd, the beetroot and the stuff from the mixer. Light the flame, as soon as the dish starts bubbling, turn the flame off. In two teaspoons of oil, add mustard seeds, once they splutter, add curry leaves and a red chilly broken into two. Garnish the pachadi with the same.
- This finishing touch to any dish is called "thalikkuka" in Malayalam, "Tadka" in Hindi and "Garnish" in English.
- P.S : Do not add water at all during any stage of making this dish. Pachadis are meant to be of thick consistency.
Today, I am going to share with you this simple and tasty Beetroot Pachadi. It is a part of Onam Sadya and this very healthy dish is made with cooked beets, yoghurt and mild spices. The Beetroot Raita Recipe is a delicious combination of beetroot, combined with yogurt, spices and seasonings. It can be served as a side along with pulao, parathas and biryani. Beetroot Pachadi is a delicious main course recipe usually prepared in South India during special occasions like Onam and Pongal.
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