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Beetroot Pachadi Recipe
Course:
Side Dish
Cuisine:
Indian
Prep Time:
10
minutes
Cook Time:
15
minutes
Total Time:
25
minutes
Servings:
4
people
Calories:
167
kcal
Author:
Neha Mathur
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.
Print Recipe
Ingredients
2
cups
Beetroot
Finely Grated
1
teaspoon
Salt
1
cup
Water
½
cup
Fresh Coconut
Grated
1
Green chilli
Chopped
½
inch
Ginger
Grated
½
teaspoon
Cumin seeds
½
teaspoon
Mustard seeds
3-4
cloves
Garlic
Chopped
½
cup
Yogurt
For the Tadka
2
tablespoon
Coconut oil
½
teaspoon
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:
167
kcal
|
Carbohydrates:
14
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
9
g
|
Cholesterol:
3
mg
|
Sodium:
695
mg
|
Potassium:
421
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
470
IU
|
Vitamin C:
104.2
mg
|
Calcium:
67
mg
|
Iron:
1.3
mg