Beetroot Pachadi Recipe
How to make Beetroot Pachadi
- Chef:
- Recipe Servings: 4
- Prep Time:
- Cook Time:
- Total Cook Time:
- Difficulty Level: Easy
About Beetroot Pachadi Recipe: Lovely pink colored beetroot pachadi made in coconut oil with tamarind, shallots and jaggery.
Ingredients of Beetroot Pachadi
- 2 Tbsp Coconut oil
- 1 Tbsp Mustard seeds
- 10-12 Curry leaves
- 8-9 Shallots
- 1 tsp Ginger, chopped
- 2 Split green chilli
- 2 1/2 Tbsp Coconut, grated
- 1/2 tsp Cumin powder
- 1/3 tsp Coriander powder
- To taste Salt
- Water (to de glaze)
- 1 1/2 Tbsp Tamarind extract
- 1 piece Small Jaggery
- 3 Beetroots, grated
- To garnish Coriander leaves
- 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.
