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Tuesday, 20 October 2015

Beetroot Pachadi

                           Beetroot cooked with curd and coconut sauce

Kerala cuisine
Serves- 4


Beetroot grated- 1 cup
Coconut scrapings- 1/2 cup
Green chillies- 2
Mustard seeds- 1/4 tsp
Water- 3tbsp
Curd-1/2 cup

For Seasoning/tadka

Oil- 1tbsp+ 1 tbsp
Mustard seeds- 1 tsp
Curry leaves - a handful


1.Heat 1 tbsp of oil in a kadai and once it is hot add in the grated beetroots and saute well till its raw smell goes off.It will take 5 to 10 minutes.

2.meanwhile make a thick paste of coconut scrapings+ chillies+ 1/4 tsp of mustard seeds.
First pulse the mixture without adding the water 2 times.Then add 3 tbsp of  water and make a thick paste of it.Keep it aside.

3.Once the raw smell of beetroot goes off add in this above made thick paste,salt to taste and mix well for 2 to 3 minutes.

4.Switch off the flame and add in the 1/2 cup of curd (use sour curd for best results)and mix well.Adjust the salt.

5.Now let us make the seasoning.Heat oil in a tadka pan ,once it is hot add in the mustard seeds and allow them to pop up.Once done add in the handful of curry leaves and stir once and switch off the flame and add this seasoning into the above made curry.Mix well.

6.Our BEETROOT PACHADI is ready to serve

7.Best accompaniment with steamed boiled

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