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Recipe of Beetroot Pachadi

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 Beetroot Pachadi
  • Recipe Servings: 4
  • Cook Time:

Lovely pink colored beetroot pachadi made in coconut oil with tamarind, shallots and jaggery.

Ingredients

  • 2 Tbsp coconut oil
  • 1 Tbsp mustard seeds
  • 10-12 curry leaves
  • 8-9 shallots
  • 1 tsp chopped ginger
  • 2 split green chilli
  • 2 Tbsp coconut + 1 tsp coconut, grated
  • 1/2 tsp cumin powder
  • 1/3rd tsp coriander powder
  • Salt, to taste
  • Water, to de glaze
  • 1 1/2 Tbsp tamarind extract
  • 1 small piece jaggery
  • 3 beetroots, grated
  • Coriander leaves, to garnish
  • 2 Tbsp curd

How to Make Beetroot Pachadi

  1. In a kadhai, mix coconut oil, mustard seeds, curry leaves, shallots, sliced ginger, split green chillies and grated coconut.
  2. Now add the grated beetroot.
  3. Saute the beetroot and the spices together
  4. Add cumin powder, coriander powder, little salt for taste and little water.
  5. Mix them well with the grated beetroot.
  6. Add tamarind extract, jaggery, grated coconut and little water.
  7. Cover it and let the beetroot cook for 7-10 minutes.
  8. Sprinkle some coriander leaves and grated coconut.
  9. Simmer for 5 minutes.
  10. Add curd, mix well. Cook for 2 minutes.
  11. Serve.

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