Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, beetroot pachadi(beetroot raita). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Beetroot pachadi(Beetroot raita) is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Beetroot pachadi(Beetroot raita) is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook beetroot pachadi(beetroot raita) using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Beetroot pachadi(Beetroot raita):
- Get 1 cup Beetroot grated
- Take 1 cup thick curd (not sour)
- Make ready 1_2nos green chilli
- Prepare 1/2 tsp mustard seeds
- Get 1/4 Coconut grated
- Prepare _1/2 cup Water for cooking beetroot
- Get Salt as required
- Prepare For tempering
- Get 5_6 nos Curry leaves
- Take 2 curry leaves
- Take 1/2 tsp mustard seeds
- Make ready 2_3 tsp oil
This beetroot thayir pacahadi is made South Indian style with the goodness of aromatic tempering and curry leaves. Mix it with plain rice or as a side for pulao/biryani. Beetroot thayir pachadi or beetroot raita, a colourful accompaniment for south Indian lunch. The colour of the raita is really pretty and attractive with the natural colour from beetroot.
Steps to make Beetroot pachadi(Beetroot raita):
- In a pan add grated beetroot with salt and water to cook.If anyone don't like bites of beetroot just cut raw beetroot to pieces and cook them.Then grind them to a fine paste.Then follow the next process.
- After it has cooked well add mixture of coconut grated along with mustard seeds and green chilli. Then cook well till coconut is well cooked and raw smell is gone.Here I have used coconut cubes.
- Boil until the curry is semi dry. At this point add curd beaten with forkor spoon.Don't boil.Switch off flame before boiling.
- For tempering take coconut oil in a kadai, when hot add things under tempering.Pour this in curry and serve.Best goes with rice.
I have not tried thayir pachadi with beetroot before. Only make with carrot, the same way as this. Beetroot Pachadi Recipe - Beetroot Yogurt Gravy Recipe - Kerala Style Beetroot Pachadi. Grate the beetroot using a grater,set aside. Saute it in a kadai till it shrinks and raw smell leaves.
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