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Beetroot Pachadi Recipe
How to make Beetroot Pachadi
About Beetroot Pachadi Recipe: Lovely pink colored beetroot pachadi made in coconut oil with tamarind, shallots and jaggery.
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings4
- Easy
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
HideShow Media1.
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.
Key Ingredients: Coconut oil, Mustard seeds, Curry leaves, Shallots, Ginger, Split green chilli, Coconut, Cumin powder, Coriander powder, Salt, Water (to de glaze), Tamarind extract, Jaggery, Beetroots, Coriander leaves, Curd