Beetroot Pachadi recipe
A traditional and delicious dish made with grated beets and yogurt usually made on festivals and goes well with rice and traditional sadya
Servings: 10
Calories: 78kcal
Ingredients
- 2 beets grated
- 3 green chillies finely cut
- 1 sprig curry leaves
- 5 cups yogurt beaten
- 1 tbsp mustard
- 3 red chilies dry
Instructions
- Take a deep bottomed pan and heat about 3-4 tsp oil.
- Splutter mustard seeds and add the grated beets and green chillies.
- Sautée for a while.Let it cook for a few minutes in the steam by closing the lid and reducing the flame .
- When it is half-cooked , add salt and curry leaves.
- Fry for 2 more minutes and switch off flame and wait for the beets to cool.
- Meanwhile beat the yogurt to a smooth fluid form.
- Add a little water to adjust consistency.
- Add the cooked and cooled beets to the yogurt and mix it well
- .Enjoy this dish with rice or rotis (wheat bread).
Notes
- The main effort is grating the beets. So, if you have a food processor, grating can be easily done using that.
- Make sure that the cooked, grated beets are completely cooled before adding the beaten yogurt to avoid curdling.
- The beets need not be fully cooked, and they also cook quickly if shredded finely.
- Increase or decrease the yogurt to get the pink color of your choice.
Nutrition
Serving: 25g | Calories: 78kcal | Carbohydrates: 7g | Protein: 11g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 111mg | Potassium: 240mg | Fiber: 1g | Sugar: 6g | Vitamin A: 147IU | Vitamin C: 26mg | Calcium: 117mg | Iron: 0.4mg
