Beetroot Pachadi
Beetroot Pachadi is a traditional dish prepared in Kerala, with a coconut based masala and then finally seasoned along with Curd/yogurt
Servings: 4
Calories:
Standard 1 cup measures 240 ml
Ingredients
- Beetroot – 1
- Curd / Yogurt – ½ cup
- Salt as needed
- Oil – 1 tsp
To Grind :
- Grated Coconut – ¼ cup
- Curd – ¼ cup
- Green Chilli – 2
- Ginger a small piece
To temper :
- Coconut Oil – 2 tsp
- Mustard Seeds – 1 tsp
- Dry Red Chilli -1
- Curry Leaves a spring
Instructions
- Heat oil in a kadai once it is hot add in the beetroot and saute well in a low flame .In a blender add in the ingredients mentioned in the “To Grind” section to form a coarse paste.
- Add the required salt to the beetroot and cook till it is fully done. Now add in the ground paste and mix well.
- Cook for another 2 mins, then add in the ½ cup curd and switch off the flame and give a good mix s that the curs is evenly combined with the beetroot.
- Prepare the seasoning and add to the beetroot pachadi and serve.
Notes
· Tastes best with Rice and Sambar.
· Make sure you use coconut oil for the seasoning to get the authentic Kerala taste.
· Beat the curd well and then add to the pachadi.
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