Beetroot Pachadi, Origin of this recipe covers from Kerala. Finely chopped tender beetroots cooked with some spiced coconut sauce with the blend of Whisked curd, and the topping with Simple tadka, makes this delicious curry.
Pachadi and Kichadi are two different recipes from Kerala. Pachadi includes raw(pacha) coconut masala with the vegetable and finally adding the whisked curd and tadka. Kichadi includes vegetable cooked with salt and green chillies (or) raw vegetables mixed with curd and tadka. Beetroot is an iron rich vegetable, Pinkish colour of the vegetable is the best part. This sweet vegetable will be tasty in all the preparation. For summer pachadi and kichadi are best recipes to relish with rice. Since they are blended with curd kids also love to have.
The colour of the pachadi will attract kids to have with rice. Hope this Post helps to learn about a simple and yummy recipe. Do try and write us about your experience..
Recipe Cuisine: Indian | Recipe Category: Side Dish
Prep Time: 10 mins | Cook time: 30 mins | Serves: 4
Ingredients to Grind
Wash and peel the beetroots, finely chop them into small pieces. Take the chopped beetroots in a kadai with 1/2 cup of water.
Cook the beetroots till they turns soft.
Take Coconut, Jeera, Mustard, Green chilli, Ginger in a mixer.
Blend them into a paste by adding some water.
Add the grounded paste to the Beetroots.
Add enough salt and cook the beetroots.
Cook till the water dries up.
Add in the beaten curd and mix well, check again for salt to adjust the taste.
Heat the tadka pan with oil, Temper with mustard, curry leaves and red chilli and hing.
Add tadka to the pachadi.
- Adjust the spice level by adding or reducing the green chillies.
- Can use cucumber with the same method.
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