Beetroot Pachadi Recipe: A Vibrant South Indian Condiment

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Beetroot Pachadi is a vibrant and flavorful South Indian condiment made from grated beetroot cooked in a spiced yogurt mixture. It’s a tangy, slightly sweet dish that’s both delicious and visually appealing. Here’s how to make Beetroot Pachadi:

Ingredients:

  • 1 medium-sized beetroot, grated
  • 1 cup yogurt (curd), whisked
  • 1/2 cup grated coconut
  • 1-2 green chilies, finely chopped
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds for tempering
  • 1-2 dry red chilies, broken
  • A few curry leaves
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

1. Preparing the Beetroot:

  1. Wash, peel, and grate the beetroot. Set aside.

2. Making the Coconut Paste:

  1. In a blender, combine grated coconut, green chilies, 1/2 teaspoon mustard seeds, and 1/2 teaspoon cumin seeds.
  2. Blend into a smooth paste using a little water. Set aside.

3. Cooking the Beetroot:

  1. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
  2. Add grated beetroot and sauté for a few minutes.
  3. Add a pinch of asafoetida (hing) and salt. Mix well.
  4. Add a little water, cover, and cook until the beetroot is tender.

4. Mixing the Yogurt:

  1. Reduce the heat to low and add the coconut paste to the cooked beetroot. Mix well.
  2. Slowly add whisked yogurt while stirring continuously to prevent curdling.
  3. Cook for a few minutes until the flavors meld and the mixture thickens.

5. Tempering:

  1. In a small pan, heat a little oil over medium heat.
  2. Add mustard seeds and let them crackle.
  3. Add dry red chilies and curry leaves. Sauté for a few seconds.
  4. Pour this tempering over the beetroot mixture and mix well.

6. Garnishing:

  1. Garnish with fresh coriander leaves.
  2. Serve Beetroot Pachadi as a side dish with rice or Indian breads.

Tips:

  • Adjust the spiciness by varying the number of green chilies.
  • Ensure the beetroot is cooked but still has a slight crunch for a better texture.

Beetroot Pachadi is a colourful and tasty condiment that can add a burst of flavour to your South Indian meal. Enjoy the delightful blend of beetroot, coconut, and yogurt!

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