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Kerala Recipe

Beetroot Pachadi

Description The colour of the dish itself will attract you. The Beetroot Pachadi is usually served during Onam, Vishu or on any sadhya in kerala 
Cuisine Style  Kerala    
Ingredients

 

  1. Grated beetroot : 1 medium size
  2. Turmeric powder : 1/4th tsp
  3. Beaten curd : 2cup
  4. Green chillies : 7 nos
  5. Mustard seeds : 1 tsp
  6. Grated coconut : 2 cup
  7. Ginger : 1/2 inch piece
  8. Cumin seeds / jeerakam : 1/4 tsp
  9. Water : 3tbsp
  10. Salt : as needed
  11. Oil : 1 tbsp
  12. Shallots : 1 large sliced
  13. Curry leaves : 2 sprig


 


Preparation Method
 

Clean the beetroot, grate it and keep aside. In a pan cook the grated beetroot, salt, turmeric powder, 1 tbsp water with lid closed and saute in between.

Meanwhile in a mixer, grind ½ tsp mustard seeds, cumin seeds, grated coconut, ginger and green chillies into a paste form by adding 3 tbsp water. Once the beetroot is cooked (softened) well, transfer the grinded paste to the pan and saute it well.

Cook the ingredients for another 5 minutes in medium flame till water dries off. Meanwhile beat the curd in a bowl using spoon or rai  and keep it aside. Transfer the beaten curd to the pan and warm it (do not allow it to boil).

Turn off the flame once it starts to boil . Splutter mustard seeds  with oil,  onion and curry leaves and pour it to cooked pachadi.

 

   
   

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