Sunday, February 7, 2010

Beetroot Pachadi

Things you will need:

Beetroot- 2; small; grated or finely diced
Green Chillies- 4
Cumin Seeds -1 tsp
Mustard Seeds- 1 tsp
Salt to taste
Curry Leaves -few
Oil- 2 tbsp; preferably Coconut Oil;
Yoghurt- 1/2 cup
Grated coconut- 1/2 cup
Ginger paste- 1 tsp
Fenugreek Seeds- 1 tsp

Preparation Method:

Heat oil in a pan.
Add mustard, fenugreek and cumin seeds and wait till they splutter.
Now add ginger paste,green chillies and curry leaves.
Add beetroot and cover and cook on low flame for 4 minutes.
Grind grated coconut with one green chilly and few cumin seeds to a fine paste.
Add this paste to the sauted beetroot and simmer for a few minutes.
Now reduce the flame well for the pan to be at room temperature.
Now add yoghurt and simmer for a few minutes.
Add salt to taste.

'Beetroot Pachadi' is now ready to be served with warm rice and side dish like 'Kappa Mezhukupuratti ' or 'Koorka Mezhukupuratti'.


  1. definitely looks tasty and healthy too :)..nice tempting pic :)

  2. Love the pinky color of the pachadi! So cute & lovely! Sweet!

  3. colorful pachadi,my all time fav....

  4. Beets are one of my favorite, love the color.

  5. Amazing colour and looks delicious.

  6. luks fabulous & color luks perfect.:)

  7. hehehe..same pinch :D But this is slightly different, rt...
    Good to see you back..How are you, Priya ?

  8. Thanks a ton to all for your lovely comments and encouragement :)

  9. What a vibrantly colored pachadi, looks inviting!

  10. Very nice blog and excellent colourful chutney.


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