Pachadi is the traditional south Indian side dish and it is a part of Kerala Sadya. There are different varieties of pachadis,Today’s recipe is beetroot pachadi.
Pachadi is preparing with fresh vegetables ,coconut. green chili and curd.These are the key ingredients.Finely cooked vegetables mixed with curd and coconut paste then tampered in oil with fried mustard seeds and curry leaves. Pachadi isusually serves with rice
The Kerala style pachadi is very famous and easy to prepare.there are different types of pachadis like mango, cucumber. bitter guard,shallot, ginger etc..
here is the recipe colorful and delicious beetroot pachadi,enjoy it……..
| Cook Time | 30 minutes |
| Servings |
serving
|
Ingredients
for seasoning
- 1 sprig curry leaves
- 2 nos red chili whole
- 1/2 mustard oil
Ingredients
for seasoning
|
|
Instructions
- clean and peel the skin of beetroot, and chop finely.
- then cook the chopped beetroot with little water and salt until it become soft.
- grind grated coconut,mustard seeds, and green chili together in to a smooth paste.
- add the coconut in to cooked beetroot and mix well and cook for few more minutes
- then switch of the stove and add curd,mix well.check salt consistency add more salt if needed.and keep aside.
- heat oil in a small pan, add mustard seeds,when mustard seeds starts spluttering add curry leaves and red chili pieces.saute well,switch of the stove .then add this to the beetroot pachadi,immediately cover with a lid,keep aside for 2 minutes.
- serve with rice
Recipe Notes
I used low fat thick curd so I add 1/4 cup buttermilk to the curd T
beautiful clicks’
thank you priya