Beetroot Pachadi: Vishu-special recipe
Updated: Apr 13, 2022 | 09:32 IST
Beetroot Pachadi recipe with steps: How to make Beetroot Pachadi: South Indian spices are world-famous. Over the past several centuries, southern states have been the production hub for various traditional spices and herbs used for making cuisines. Festivity-related cuisines are even more special. They are popular and liked by people across continents. And spices and local flavours add value to these dishes. Beetroot pachadi is one such preparation that stores the aroma of curry leaves, coconut and mustard seeds. This earthy south Indian pickle or chutney is a side dish that goes with the main course.
Ingredients
beetroot
2 cup
water
1/4 cup
coconut
1/4 cup
ginger
As required
green chilli
1 Numbers
mustard seeds
1 teaspoon
salt
As required
oil
1 tablespoon
mustard seeds
2 teaspoon
red chillies
As required
curry leaves
12 Numbers
Preparation
Step 1
In a pan, add 2 cups of grated beetroot, water and salt.
Step 2
In a grinding jar, add fresh coconut pieces, ginger, green chilli and mustard seeds. Grind to a coarse paste. Add a little water to make the consistency close to a chutney.
Step 3
Add the prepared coconut chutney to the beetroot. Mix well and let it cook for a minute or two.
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