Beetroot Pachadi Recipe

Time and servings

Prep time	10 min
Cook time	20 min
Total time	30 min
Serves	3 servings

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Ingredients

• 2 cup beetroot (grated)
• ¾ cup water
• 1 tsp salt
• ½ cup coconut (grated)
• ¾ tsp mustard
• ½ tsp cumin / jeera
• 1 chilli
• 1 inch ginger
• ½ cup curd / yoghurt (whisk)

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!for tempering:

• ½ tbsp coconut oil
• 1 tsp mustard
• 2 dried red chilli
• few curry leaves

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Instructions

1. firstly, in a large kadai take 2 cups grated beetroot and ½ cup water.
2. also, add ½ salt and mix well. cover and boiling for 10 minutes
3. now in a small blender take ½ cup coconut, ¾ tsp mustard, ½ tsp cumin, 1 chilli and 1 inch ginger.
4. blend to smooth paste adding ¼ cup of water.
5. now add in prepared masala paste to the cooked beetroot and mix well.
6. cook for 7 minutes or until raw aroma of coconut disappears.
7. turn off the flame and add ½ cup curd. make sure to whisk the curd well, else there are chances for curd to curdle.
8. mix well until the curd combines well and turns silky smooth consistency.
9. now in a small kadai heat ½ tbsp coconut oil and splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.
10. pour the tempering over pachadi and mix well.
11. finally, enjoy beetroot pachadi with hot steamed rice.

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Step-by-step

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Video

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Notes

• firstly, grate the beetroot with slightly big holes, else it gets mashed off while cooking.
• also, add more green chilli, if you prefer beetroot pachadi to be spicy.
• additionally, if you are vegan, then skip curd and use tamarind pulp while blending masala paste. this is actually beetroot saasmi served in udupi.
• finally, beetroot pachadi recipe tastes great when prepared with sour curd.