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We hope you got benefit from reading it, now let’s go back to beetroot pachadi(beetroot raita) recipe. To cook beetroot pachadi(beetroot raita) you only need 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Beetroot pachadi(Beetroot raita):
- Use 1 cup Beetroot grated
- Use 1 cup thick curd (not sour)
- You need 1_2nos green chilli
- Get 1/2 tsp mustard seeds
- Provide 1/4 Coconut grated
- Provide _1/2 cup Water for cooking beetroot
- You need Salt as required
- Use For tempering
- Get 5_6 nos Curry leaves
- Take 2 curry leaves
- Provide 1/2 tsp mustard seeds
- Provide 2_3 tsp oil
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.
It is made with chilled yogurt, shredded beets, and some seasoning. The tadka on the top is completely optional but highly recommended. It is a gluten-free recipe and vegan adaptable. Beetroot Pachadi Recipe, Learn how to make Beetroot Pachadi (absolutely delicious recipe of Beetroot Pachadi ingredients and cooking method) About Beetroot Pachadi Recipe: Lovely pink colored beetroot pachadi made in coconut oil with tamarind, shallots and jaggery. In Kerala and Tamilnadu, pachadi is a side-dish curry similar to the north Indian Raita.
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