Beetroot Pachdi

Beetroot Pachdi

By Chef Shantanu Gupte

From India Unlimited

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Salad

Type: Kerala

Key Ingredients:

A refreshing side dish, it is flavourful and tasty too

Ingredients

Beetroots, peeled and grated 1 cup
Ginger, chopped 1 tsp
Green chilli 1
Dried red chillies 2
Cumin seeds ½ tsp
Mustard seeds ½ tsp
Curry leaves 4 to 5
Turmeric powder ½ tsp
Fresh coconut, scraped 1½ tbsps
Coconut oil 1½ tbsps
Yogurt 3 tbsps
Salt to taste

Methods

Heat a non-stick pan, add beetroot and a little water and cook for some time.
Put ginger, green chilli, red chillies, cumin seeds, mustard seeds, curry leaves, turmeric powder, coconut and a little water in a mixer jar and grind to a paste.
Add this paste to beetroot. Rinse the mixer jar with a little water and add it to the beetroot mixture and mix well. Cook for 2-3 minutes.
Heat coconut oil in a small non-stick pan, add mustard seeds, cumin seeds and curry leaves and saute till the seeds splutter. Add this tempering to the beetroot pachdi and mix well.
Transfer into a bowl, add yogurt and salt and mix well. Serve.

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