Beetroot Pachadi | How to make Beetroot Pachadi with Step by Step Pictures

Beetroot Pachadi

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Beetroot Pachadi is a cross between a raitha and a pachadi that works out best as a side dish for your pulaos. The dish is easy to make and pairs well.

We are starting the final week of BM#49, and I will be doing One Ingredient, Different forms. I picked up beetroot as it’s one vegetable I am trying to involve more in my cooking.So for the day 1, it’s Beets pachadi. The regular schedule got affected because we had the BM#50 Celebrations and all of us were so tired. So that’s the reason for the late posting.

Coming to the pachadi, this is more like a raitha served with pulao. And it’s a cross between a regular raitha and a side dish. I can’t strictly call this a raitha, a pachadi sounds better as the dish is a cooked one. Still I served with with Tomato Biryani, it was a great combination.

Beetroot Pachadi

I ended up being in love with my own pictures, because of how colourful it looked finally! Then I had two minds of  sending this for Kids Delight Colourful Dishes. Well I can’t spam Varada’s inbox with just Beets right!

Enjoy this pachadi, while I go and get my next posts ready! If you are interested to know other side dishes for pulao, you can check out the collection.

Step By Step Pictures
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Beetroot Pachadi
Beetroot Pachadi is a cross between a raitha and a pachadi that works out best as a side dish for your pulaos. The dish is easy to make and pairs well.
Beetroot Pachadi
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine Indian
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Healthy Recipes
Keyword Indian Raitha
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Cuisine Indian
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Healthy Recipes
Keyword Indian Raitha
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Beetroot Pachadi
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a non stick pan, heat oil temper with mustard seeds, urad dal, curry leaves, shallots, sliced ginger, split green chillies. Saute well till the onions turn colour.
  2. Then add grated coconut and salt. Combine everything well
  3. Now add the grated beetroot, turmeric powder, cumin powder and coriander powder along with little water. Saute the beetroot and the spice powders together. Cook in sim for 5 mins.
  4. When the beets turn soft, add tamarind extract, jaggery and little water.
  5. Cover it and let the beetroot cook for 7-10 minutes.
  6. Sprinkle coriander leaves. Simmer for 5 minutes.
  7. Finally switch off heat, bring it down, add curd, mix well. And then again cook for 2 minutes.
  8. Serve with pulao.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48

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