SIDE DISH · Uncategorized

BEETROOT PACHADI | ONAM RECIPE | THAYIR PACHADI RECIPE | BEETROOT RAITA

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Beetroot pachadi is very good accompaniment for rice and it is usually prepared by keralites during onam feast. The beetroot pachadi has light sweetness, sourness and spiciness. This pachadi has a pleasing pink colour and prepared by adding curd to the cooked beetroot.

INGREDIENTS:

  • Beetroot – 2 medium size
  • Curd – 1/2 cup
  • Turmeric powder – 1/4 tsp
  • Salt – as required

FOR GRINDING:

  • Coconut grated – 1/3 cup
  • Red chilli – 3
  • Ginger – 1 inch
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp

FOR SEASONING:

  • Oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves – 5
  • Red chilli – 1

METHOD:

1. Wash, peel the skin and grate the beetroot. Cook beetroot covered with little water. 

2. Grind all the ingredients under “for grinding” into paste adding very little water.

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3. Once the beetroot gets cooked, then add the grounded paste and turmeric powder.

4. Stir well, add salt and cook for few minutes until the raw smell of paste vanishes.

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5. Let it cool, then whisk curd well and add it to the beetroot. Mix well.

6. Now heat oil in pan, add mustard seeds, red chilli and curry leaves. Once it splutters add to the pachadi and stir until combined.

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7. Enjoy the beetroot pachadi with cooked rice.

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