Kerala Beetroot Pachadi Recipe
Hari Chandana PIndianSide dish
Prep Time: 5 mins | Cook time: 15 mins | Serves: 4
Ingredients:
- 1 cup Beetroot, grated
- ½ cup Thick Yogurt
- Salt to taste
For Grinding:
- ⅓ – ½ cup Coconut
- 2 – 3 Green Chillies
- Small piece of Ginger
- ½ tsp Cumin Seeds
- ¼ tsp Mustard Seeds</li>
For Tempering:
- ½ tsp Mustard Seeds
- 1 Sprig Curry Leaves
- 1 Red Chilli
- 1 tbsp Coconut oil / cooking oil
Method:
- Grind the coconut, mustard seeds, green chillies and cumin seeds into a fine paste. Add little water while grinding, if needed. Keep it aside.
- Cook the grated beetroot with ¼ cup of water and salt till soft.
- Add the ground coconut mixture to it and mix well. Let it cook for another 3 – 4 minutes.
- Turn off the flame and allow it to cool.
- Now add the yogurt and mix well.
- Heat oil in a pan for seasoning. Add the mustard seeds and let them splutter. Then add the curry leaves and red chilli.
- Add the seasoned ingredients to the beetroot mixture and mix well.
- Serve with rice.
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Oh so tempting…..
delicious yummy pachadi.
Delicious and healthy gravy..lovely colour.
Delicious and lovely colorful looking beetroot yogurt curry. Wonderfully prepared.
Deepa
Healthy pachadi.. never tried this.. looks perfect..
I have have rice if only this pachidid is there..perfectly done dear
looks yummy and healthy one
perfect and yummy preparation
The Pacchadi looks yummy and the colour is fab. Ideal for Onam Saddhya.