How to prepare.
Beetroot Pachadi Recipe (Beetroot Chutney)
Ingredients
➤1 cup grated beetroot
➤1/2 cup grated coconut
➤1/2 cup plain yogurt (curd)
➤1-2 green chilies, chopped
➤1/2 teaspoon mustard seeds
➤1/2 teaspoon cumin seeds
➤A pinch of asafoetida (hing)
➤1 tablespoon oil
➤1/2 teaspoon mustard seeds for tempering
➤A few curry leaves
➤Salt to taste
For Tempering:
➤1 tablespoon oil
➤1/2 teaspoon mustard seeds
➤A few curry leaves
Instructions:
1. Cook the Beetroot:
a. Steam or boil the grated beetroot until it becomes soft. Set aside to cool.
2. Grind the Beetroot Mixture:
a. In a blender or food processor, combine the grated beetroot, grated coconut, chopped green chilies, mustard seeds, cumin seeds, asafoetida, and plain yogurt.
b. Blend the mixture into a smooth paste. Add a little water if needed to achieve the desired consistency.
3. Prepare the Tempering:
a. Heat oil in a small pan for tempering.
b. Add mustard seeds, and when they start to splutter, add curry leaves. Fry for a few seconds until the curry leaves are crisp.
4. Combine the Tempering with Beetroot Mixture:
a. Pour the tempering over the ground beetroot mixture and mix well.
b. Add salt to taste and mix again.
5. Serve:
a. Beetroot Pachadi can be served as a side dish with rice, dosa, idli, or any South Indian meal.
Enjoy this vibrant Beetroot Pachadi as a delightful accompaniment to your meals!
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