Sunday, 15 July 2012

Beetroot Pachadi

Beetroot pachadi has almost the same ingredients as the cucumber pachadi except that I do not crush the mustard and add along with the grated coconut/cumin mixture.

Beetroot - 2 cups, cut into very small pieces
Grated Coconut - 1 cup
Cumin Seeds - a pinch
Green Chilly - 2 or as per your spice level
Yogurt - 1 cup

For seasoning:
Mustard Seeds - 1 tsp
Curry Leaves
Shallots sliced
Dry red chilies


  • Remove the skin of the beetroot and cut into small pieces.
  • Cook the beetroot with little water along with salt and green chilies cut into small pieces.
  • Grind coconut together with a pinch of cumin seeds. 
  • Once the beetroot pieces are cooked(in about 3-5 mins), add the ground coconut paste. 
  • Continue cooking in low flame for another 3 minutes or till the raw smell of the coconut is gone. 
  • Add the curd and stir well till it becomes thick. Remove from the flame (do not let it boil).
  • Splutter mustard seeds and saute dry red chillies and shallots and curry leaves for a few minutes.
  • Pour seasoning over the pachadi.

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