Beetroot Pachadi /Raitha

In last couple of days I've been awestruck and intrigued by the range of Kerala Cuisine .

I myself tried some 51 dishes and posted for the occasion of Onam as Onasadya (you can find pictures on my feed)

Yesterday while shopping for vegetables the vendor was cutting these deep red roots and attracting so many people to his stall. I was also one of them☺☺ I asked him to cut one for me to take home for my shoot.

Made these yumm Kerala style pachadi (its a form of raitha) today for breakfast. Googled for a recipe and found this awesome recipe by Anupama Paliwal @mygingergarlickitchen

RECIPE

Serves: 2

Prep time: 10 min

Cook time: 10 min

Tools: Mixer grinder, bowl, tadka pan.

INGREDIENTS 

Beetroot 1 large piece

Pinch of turmeric

Curd

Chana daal 1 tsp

Urad daal 1 tsp

Coconut 2 tbsp

GReen chillies 2 nos

Ginger 1 inch 

Thick Curd 3/4 cup

Salt as to taste

Coconut oil 3 tsp

Mustard seeds 1/2 tsp

Dry red chilies 2 nos.

Curry leaves 4 nos.

METHOD

In pressure cooker boil chopped beet 1 cup with a pinch of turmeric powder.

Dry roast chana dal and udad dal and cool it.

To a mixer jar add boiled drained beet, shredded coconut, green chillies, ginger, roasted dals, salt and grind to smooth paste.

Prepare tempering of coconut oil, mustard seeds, dry red chilies and curry leaves.

Take a bowl mix beet coconut puree and thick curd. Pour tempering and serve.

Thanks for visiting 😊