Name: Beetroot Pachadi recipe by Sujata Hande-Parab at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Grated Beetroot – 1 medium; Turmeric – ½ tsp; Salt to taste; Water 1 cup for cooking; Curd – 4 tbsp + 2tbsp water (whisk into smooth puree); For Paste - Mustard seeds – ½ tbsp.; Cumin seeds - 1tsp; Grated Coconut – 4-5 tbsp; Green chilies – 3-4 hot; For Tempering - Oil – 1 ½ tbsp.; Mustard seeds – ½ tsp; Curry leaves – 7-8; Red Chillies broken – 1-2 Any non spicy

ABOUT Beetroot Pachadi RECIPE

Beetroot is highly nutritious and rich in iron and vitamin A and C. Excellent source of Folic acid and expecting mothers are often advised to eat them on regular basis as it helps in increasing hemoglobin. Also, very good source of fibers, Manganese, and potassium. Available throughout the year and used widely in many recipes, sweetening manufactured foods, and as a coloring agent. Pachadi is a traditional south Indian – Kerala dish and prepared on the occasion of Onam. It goes well with steamed rice.

Ingredients Serving: 4

Grated Beetroot – 1 medium
Turmeric – ½ tsp
Salt to taste
Water 1 cup for cooking
Curd – 4 tbsp + 2tbsp water (whisk into smooth puree)
For Paste - Mustard seeds – ½ tbsp.
Cumin seeds - 1tsp
Grated Coconut – 4-5 tbsp
Green chilies – 3-4 hot
For Tempering - Oil – 1 ½ tbsp.
Mustard seeds – ½ tsp
Curry leaves – 7-8
Red Chillies broken – 1-2 Any non spicy

Instructions

Blend together grated coconut, mustard seeds, cumin seeds and green chillies into fine paste. Add little water if required.
In a pan add water, grated beetroot, turmeric and salt. Cook beetroot until soft and all water evaporates.
Add prepared coconut-mustard paste. Mix well. Cook 1 or 2 minutes.
Add whisked curd. Mix well and switch off the flame.
In a Tempering pan or sauce pan heat oil. Add mustard seeds. Let it splutter.
Add curry leaves and broken red chillies. Stir for few seconds.
Add this tadka into cooked beetroot mixture. Mix well.
Serve hot with rice.

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