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.
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.
Recipe
Beetroot Pachadi
Ingredients
- 1 cup Beetroots grated
- 2 tsp Cooking Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urad dal
- Handful Curry Leaves
- 1/2 cup Shallots peeled and chopped
- 1 inch Ginger
- 2 long Green Chilli
- 2 tbsp Coconut grated
- 1/4 tsp Cumin Powder
- 1/4 tsp Coriander Powder
- Salt to taste
- Water for cooking
- 1.5 tbsp Tamarind Extract
- 1 tbsp Jaggery
- Handful Coriander Leaves
- 2 tbsp Curds / Yogurt
Instructions
- 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.
- 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 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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48
Sandhya Ramakrishnan says
This is a side dish by itself and so delicious! We love beets and use it quite often 🙂
Srividhya says
Never tried this pachadi. Interesting
Chef Mireille says
So colorful and inviting
Priya Suresh says
Catchy and colourful side dish definitely.
Priya Srinivasan says
Colorful side valli!
sneha datar says
I too have made this and we enjoyed this pachadi.
Harini-Jaya R says
Tried it for the mega marathon. Loved it.
Pavani N says
What a delicious pachadi with beets. Looks so colorful and delicious.