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 strickly call this a raitha, a pachadi sounds better as the dish is a cooked one. I served with with Tomato Biryani, it was a great combination.
I ended up being in love with my own pictures, because of how colourful it looked finally!. 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!
Beetroots, grated – 1 cup
Oil – 2 tsp
Mustard Seeds, Urad dal – 1 tsp
Curry leaves few
Shallots, peeled and chopped – 1/2 cup
Ginger – 1″
Green chilli – 2 long
Coconut, grated 2 tbsp
Cumin powder – 1/4 tsp
Coriander powder – 1/4 tsp
Salt to taste
Water for cooking
Tamarind extract – 1 & 1/2 tbsp
Jaggery – 1 marble size
Coriander leaves, to garnish
Curds – 2 tbsp
How to make the Beets Pachadi
In a non stick kadhai, heat oil, temper with mustard seeds, urad dal curry leaves, shallots, sliced ginger, split green chillies. Saute well till the onions turn colour. Then add grated coconut and salt. combine everything well
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.
When the beets turn soft, add tamarind extract, jaggery and little water.
Cover it and let the beetroot cook for 7-10 minutes.
Sprinkle some coriander leaves. Simmer for 5 minutes.
Finally switch off heat, bring it down, add curd, mix well. And then again cook for 2 minutes.
Serve with pulao.