Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, beetroot pachadi(beetroot raita). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Beetroot pachadi(Beetroot raita) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Beetroot pachadi(Beetroot raita) is something that I’ve loved my entire life. They’re nice and they look fantastic.
beetroot yogurt curry with detailed photo and video recipe. a healthy and flavoured raita recipe made with grated beetroot and coconut masala. it is appetizer if not as the main curry. beetroot based pachadi is one such simple and healthy recipe from the popular malayalam cuisine. This delicious Kerala Style Beetroot Pachadi is a raita recipe made from Beetroot. This raita is a perfect side dish to be served with any meal! main curry. beetroot based pachadi is one such simple and healthy recipe from the popular malayalam cuisine. finally, do visit my other set of raita or pachadi recipes collection with this post of beetroot pachadi recipe. it includes recipes like raw banana pachadi, radish pachadi, carrot pachadi, ginger.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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):
- Prepare 1 cup Beetroot grated
- Prepare 1 cup thick curd (not sour)
- Make ready 1_2nos green chilli
- Make ready 1/2 tsp mustard seeds
- Make ready 1/4 Coconut grated
- Get _1/2 cup Water for cooking beetroot
- Prepare Salt as required
- Get For tempering
- Make ready 5_6 nos Curry leaves
- Get 2 curry leaves
- Get 1/2 tsp mustard seeds
- Prepare 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.
Instructions 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. Grate the beetroot using a grater,set aside. Saute it in a kadai till it shrinks and raw smell leaves. Then add little water till immersing level.
So that is going to wrap this up with this special food beetroot pachadi(beetroot raita) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
