Скачать или смотреть Beetroot Pachadi Recipe | How To Make Pachadi | Onam Special Recipe | Home Chef Recipe | The Foodie

Beetroot Pachadi to make your Onam celebrations come full circle. A South Indian pickle or chutney that is served as a side dish, Pachadi is earthy, delicious & packed with flavours so typically associated with the cuisines down south. On that note, a very happy & prosperous Onam to everyone celebrating!

Ingredients:

1) 2 cups of grated Beetroot

2) ¼ Cup Water

3) ¼ Cup Fresh Coconut Pieces

4) Ginger

5) Green Chilli

6) Mustard Seeds

7) Water

8) 1 Tbsp Coconut Oil

9) Mustard Seeds

10) 1 Red Kashmiri Chilli

11) Curry Leaves

12) ¼ Cup Yogurt

13) Salt To Taste

Method:

1) In a Kadhai, add 2 cups of grated Beetroot, followed by ¼ cup of water & salt as per taste. Cover the lid & let it cook for 7-8 minutes

2) While the beetroot is cooking, start making the coconut chutney to be added to the beetroot mix. In a grinding jar, add ¼ cup of fresh coconut pieces, a piece of ginger, 1 green chilli & mustard seeds. Grind to a coarse paste. Add a little water if you feel the mixture is turning out to be a little dry

3) Add the entire quantity of the coconut paste/chutney to the beetroot. Mix well & let it cook for a minute or two

4) Add ¼ cup of yogurt to the beetroot mix & stir everything together. Cover & cook for 4-5 minutes on low flame

5) While the beetroot is cooking, start preparing the tempering. In a tadka pan, add 1 tbsp coconut oil. You can substitute coconut oil with vegetable oil if the former is not available. Add 2 tsp mustard seeds, 1 red Kashmiri chilli & curry leaves. Once the ingredients start crackling, keep the pan aside

6) Add the tempering to the mix. Give it a quick mix & switch off the flame

7) Close the lid & let the pachadi be as is for a minute or so to allow the flavours to seep in

8) The beetroot pachadi is ready to serve!

#BeetrootPachadi #Onam #TheFoodie

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