Hey, there today I am here with a sadya style beetroot pachadi. Beetroot pachadi recipe is a very good accompaniment for rice and it is usually prepared by people in Kerala during the Onam feast.
Beetroot - 2 ( Medium sized),250 gms
Salt - to taste
Water as needed.
Curd - 1 cup (beaten)
To grind:
Grated coconut - 1 cup
Mustard seeds - 1/4 teaspoon.
Cumin seeds - 1/4 teaspoon
Green chilies - 2 nos
To grind:
Grated coconut - 1 cup
Mustard seeds - 1/4 teaspoon.
Cumin seeds - 1/4 teaspoon
Green chilies - 2 nos
Water as needs.
For Seasoning:
For Seasoning:
Coconut oil- 1 tablespoon.
Mustard seeds - 1/4 teaspoon
Curry leaves - 1 spring
Dry red chilly - 2 numbers.
Mustard seeds - 1/4 teaspoon
Curry leaves - 1 spring
Dry red chilly - 2 numbers.
Method of preparation:
1. Wash, peel the beetroot and grate it.
2. Grind all the ingredients under 'To grind' and keep aside.
3. Take the grated beetroot in a pan, add required salt and water .cook for 5-10 minutes. or until well cooked.
4. Add the ground paste to the beetroot. Mix it and cook for another 5 minutes.
5. Remove from the heat and keep aside.
6. Whisk the curd with a fork or a wire whisk.
7. Finally, heat oil in a small pan and pop the mustard seeds, red chili and curry leaves fry for few seconds.
8. Pour this seasoning on top of the beetroot.
Serve with white rice.
1. Wash, peel the beetroot and grate it.
2. Grind all the ingredients under 'To grind' and keep aside.
3. Take the grated beetroot in a pan, add required salt and water .cook for 5-10 minutes. or until well cooked.
4. Add the ground paste to the beetroot. Mix it and cook for another 5 minutes.
5. Remove from the heat and keep aside.
6. Whisk the curd with a fork or a wire whisk.
7. Finally, heat oil in a small pan and pop the mustard seeds, red chili and curry leaves fry for few seconds.
8. Pour this seasoning on top of the beetroot.
Serve with white rice.
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