Beetroot Pachadi
Author:
Yummy N Tasty
Posted on,
11, Sep 2015
5.3 K views.
6
2.8/5 ( 5 votes )
Yields
2-4 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
25-30 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Grated Beetroot - 1 ¼ cup
- Yogurt/Curd - ¾ cup
- Salt to taste
For Coconut paste:
- Grated Coconut - ¼ cup
- Yogurt/Curd - ¼ cup
- Ginger - ½ inch piece
- Green chillies - 2-3 Nos
- Cumin seeds/jeera seeds - ¼ tsp
- Mustard Seeds - ¼ Teaspoon
For Tempering:
- Mustard Seeds - 1 Teaspoon
- Dried red chillies - 1 Nos, halved
- Curry Leaves - 1 Sprig
- Coconut Oil - 1 Teaspoon
Instructions:
- Grind together the ingredients mentioned under 'For Coconut paste' and make a fine paste. Set aside.
- In a pan, add in the grated beetroot and 1-2 tablespoon of water. Cover and cook until the beetroot's are getting soft on low-medium heat.
- Once the beetroot's are done, add in the coconut paste and mix well. Cook until the water dries up completely on low-medium heat. If you prefer the pachadi is bit watery, adjust the cooking time accordingly.
- Remove from heat, then add ¾ cup yogurt, salt and mix well.
- Heat oil in a pan, splutter mustard seeds, add in the dried red chillies, curry leaves and fry for few seconds.
- Pour this into the pachadi and combine well. Serve as a side dish for rice.
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Beetroot Pachadi
| Author - Yummy N Tasty |
| Posted on - 11, Sep 2015 |
| Recipe URL, https://www.yummyntasty.com/recipes/beetroot-pachadi/ |
| Cooking time - 25-30 minutes |
| Serving - 2-4 person(s) |
Ingredients :
- Grated Beetroot - 1 ¼ cup
- Yogurt/Curd - ¾ cup
- Salt to taste
For Coconut paste:
- Grated Coconut - ¼ cup
- Yogurt/Curd - ¼ cup
- Ginger - ½ inch piece
- Green chillies - 2-3 Nos
- Cumin seeds/jeera seeds - ¼ tsp
- Mustard Seeds - ¼ Teaspoon
For Tempering:
- Mustard Seeds - 1 Teaspoon
- Dried red chillies - 1 Nos, halved
- Curry Leaves - 1 Sprig
- Coconut Oil - 1 Teaspoon
Instructions :
- Grind together the ingredients mentioned under ‘For Coconut paste’ and make a fine paste. Set aside.
- In a pan, add in the grated beetroot and 1-2 tablespoon of water. Cover and cook until the beetroot’s are getting soft on low-medium heat.
- Once the beetroot’s are done, add in the coconut paste and mix well. Cook until the water dries up completely on low-medium heat. If you prefer the pachadi is bit watery, adjust the cooking time accordingly.
- Remove from heat, then add ¾ cup yogurt, salt and mix well.
- Heat oil in a pan, splutter mustard seeds, add in the dried red chillies, curry leaves and fry for few seconds.
- Pour this into the pachadi and combine well. Serve as a side dish for rice.
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