Beetroot Pachdi


     1 Beetroot 1 bowl
    2 Ginger 1 tsp
    3 Green chilli 1 nos
    4 Dry red chilli 2 nos
    5 Cumin seeds ½ tsp, 1 tsp
    6 Mustard seeds ½ tsp, 1 tsp
    7 Curry leaves 4-5 nos, 4-5 nos
    8 Turmeric powder ½ tsp
    9 Coconut 1 ½ tbsp
    10 Coconut Oil 1 ½ tbsp
    11 Curd 3 tbsp
    12 Salt To taste

preparation method

Grate beet root and add it to a pan with little bit of water and cook for some time.
Now in a mixer grinder add ginger, green chilli, dry red chilli, cumin seeds, mustard seeds, curry leaves, turmeric powder, water, and freshly grated coconut and grind it to a paste.
Now pour the paste into the beetroot, add little water and mix it properly and cook it for 2-3 minutes.
Heat coconut oil in a pan and add mustard seeds, cumin seeds and curry leaves and prepare a tempering and add it to the beet root pachdi.
Finally pour some curd and salt in it and mix it properly and serve it.

Serving Suggestions

    Serve 4
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By: Chef Shantanu Gupte

Show: India Unlimited

Prep:15 Mins Cook: 15 to 30 minutes

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