sanaa's recipe note book
sanaa's recipe note book

Beetroot Pachadi/ Beetroot Cooked With Curd And Coconut
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Beetroot Pachadi/ Beetroot Cooked With Curd And Coconut - sanaa's recipe
  1. 1 Cup = 200ml
Ingredients
  1. Beetroot (grated) – 2 cup
  2. Water – 1 cup + ¼ cup
  3. Coconut – ¾ cup
  4. Green chili – 1
  5. Ginger – 2 small pieces
  6. Garlic – 3 – 4 cloves
  7. Mustard seeds – ½ tsp
  8. Cumin seeds – ½ tsp
  9. Curd/ yogurt – ½ cup
  10. Salt – to taste
Method
  1. Cook the grated beetroot with 1 cup water and enough salt, for about 10 – 15 minutes.
  2. Meantime, take coconut, green chili, ginger, garlic, mustard seeds and cumin seeds in a grinder with ¼ cup water and grind to a paste.
  3. Add this to the cooked beetroot and combine well. Cook for another 3 – 4 minutes. Remove from flame and let it sit for 5 minutes. Add the curd to this and combine well.
For tempering
Ingredients
  1. Mustard seeds – ½ tsp
  2. Cumin seeds – ¼ tsp
  3. Dried red chili – 2
  4. Dried red chili – 2
  5. Coconut oil – 2 tbsp
Method
  1. Heat oil in a pan, add mustard seeds and cumin seeds and let it splutter. Add dried red chili and curry leaves to this and saute for few seconds. Remove from flame and add this to the beetroot pachadi and. Serve hot with plain rice.

Note : Specially served with Onam Sadhya/ Onasadhya

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