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..
Prep Time: 10 mins | Cook time: 30 mins | Serves: 4
|Red chilli||2 nos|
|Curry Leaves||1 spring|
Ingredients to Grind
|Green chilli||2 nos|
Wash and peel the beetroots, finely chop them into small pieces. Take the chopped beetroots in a kadai with 1/2 cup of water.
- Adjust the spice level by adding or reducing the green chillies.
- Can use cucumber with the same method.