BeetRoot Pachadi

BeetRoot Pachadi

This is my first post for Blogging marathon… Happy To Participate in BM #27 Long Month Marathon.. Srivalli from Spice Your Life Announce the Theme for Four Weeks and For the First week We choose “Occasional Theme”  Sot his week i have planned to prepare and post some recipes related to Marriage, Housewarming, Birthday party, and Festival Theme

I choose a vegetarian side dish which i tasted in a housewarming Lunch menu…

My first post is Beetroot Pacahadi for BM # 27 week1 Day 1 …


Ingredients:

Beetroot- 1 nos
Thick Curd- 1/2 cup
Turmeric- a pinch
Salt


Grinding:
Grated Coconut-1/4 cup
Green chille-1-2
Ginger- 1 inch
Mustard seeds- 1/4 tsp
Cumin- 1/4 tsp

Tempering:
Oil
Mustard- 1/2 tsp
Red chilies-1-2
Curry leaves- 1 spring

Method:

* Finely Chop the beetroot or grate them in a grater.
* Boil the Beetroot with a pinch of turmeric, salt and a cup of water
* Grind the Masala ( Coconut +Green chillie+ Ginger+ Mustard+Cumin)
* When the beetroot cooked well add in the grind-ed paste and cook till the raw smell goes
* Turn off from the flame add in the whisked curd and mix tem up
* Temper with Mustard, Redchillies, and curry leaves…

Chopped Beetroot and thick curd
It’s ready to Grind
Boil the Beetroot with a pinch of turmeric, salt and a cup of water 

Cook till the beetroots are done
When the beetroot cooked well add in the grind-ed paste and cook till the raw smell goes
 Turn off from the flame add in the whisked curd  

mix tem up
Temper with Mustard, Redchillies, and curry leaves..
Best with Rice

 Blogging Marathon page for the other Blogging Marathoners doing BM#27

Sending this to

(Visited 31 times, 1 visits today)


24 thoughts on “BeetRoot Pachadi”

Leave a Reply

Your email address will not be published. Required fields are marked *