Beetroot Pachadi Recipe

Cooking Directions

• STEP 1.Peel and grate the beetroot. Heat oil in a pan and add mustard seeds and curry leaves.
• STEP 2.Once the mustard seeds start to splutter, add grated beetroot and sauté for a few minutes.
• STEP 3.Add turmeric powder, red chili powder, and salt. Mix well and cook until the beetroot is tender.
• STEP 4.Remove from heat and let it cool. Once cooled, add yogurt and mix well.
• STEP 5.In a separate pan, heat oil and add mustard seeds, urad dal, and dried red chilies for tempering.
• STEP 6.Once the mustard seeds start to splutter, pour the tempering over the beetroot mixture.
• STEP 7.Garnish with chopped coriander leaves and serve chilled.

Cooking Tips

• Make sure to cook the beetroot until it is tender but still retains some crunch.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• For a variation, you can also add grated coconut to the pachadi for added flavor.

Storage and Serving

• Beetroot Pachadi can be stored in the refrigerator for up to 2 days.
• Serve chilled as a side dish with rice or roti.
• It can also be enjoyed as a dip with chips or crackers.