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.
Servings 4 people
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.
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