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.
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.
See VideoAdd the prepared coconut chutney to the beetroot. Mix well and let it cook for a minute or two.
See VideoAdd yoghurt to the beetroot mix and stir everything together. Cover and cook for 4-5 minutes on low flame.
See VideoIn a frying pan, add 1 tbsp coconut oil or any regular vegetable oil. Add mustard seeds, red Kashmiri chilli and curry leaves to temper. Once the ingredients start crackling, put it off the heat and keep the pan aside.
See VideoAdd the tempered spices to the beetroot mixture. Quickly stir the mixture. Switch off the flame in a few seconds.
See VideoCover the lid and let the pachadi rest for a minute. It allows the flavours to mix and blend with the ingredients. The beetroot pachadi is ready to serve.
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