Beetroot Pachadi Recipe
Servings: 4 people
Calories: 167kcal
Beetroot Pachadi is a chutney style dish of beetroot which is an integral part of Onam sadya. It is quite easy to make and goes well with steamed rice.
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Ingredients
- 2 cups Beetroot Finely Grated
- 1 tsp Salt
- 1 cup Water
- 1/2 cup Fresh Coconut Grated
- 1 Green chilli Chopped
- 1/2 inch Ginger Grated
- 1/2 tsp Cumin seeds
- 1/2 tsp Mustard seeds
- 3-4 cloves Garlic Chopped
- 1/2 cup Yogurt
For the Tadka
- 2 tbsp Coconut oil
- 1/2 tsp Mustard seeds
- 10-12 Curry leaves
- 3-4 Dry red chilies
Instructions
- Add beetroot, salt and water in a pan and cook for 10-12 minutes, until beet root is cooked.
- Add coconut, green chilli, ginger, cumin seeds, mustard seeds and garlic in a blender and grind to make a smooth paste.
- Use little water if required to make the paste.
- Add it in the pan along with beet root and cook for another 3-4 minutes.
- Remove the pan from heat and let cool.
- Once the beetroot is cooled, add whisked yogurt and mix well.
For the tadka
- Heat coconut oil in a small pan.
- Once the oil is hot, add mustard seeds, curry leaves and dry red chilies.
- Fry for a few seconds.
- Pour the tadka over the beetroot pachadi.
- Serve with steamed rice, rasam and sambhar.
Notes
You can thin down the pachadi a bit by adding some buttermilk to it.
Nutrition
Calories: 167kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 3mg | Sodium: 695mg | Potassium: 421mg | Fiber: 3g | Sugar: 8g | Vitamin A: 470IU | Vitamin C: 104.2mg | Calcium: 67mg | Iron: 1.3mg