Beetroot Raita | Beetroot Pachadi | How to make Kerala Style Beetroot Pachadi
It is one of the healthy beetroot recipe, you can prepare this very easily. Beetroot is cooked along with the spicy coconut masala paste. Also curd is added at the end.
Ingredients
Ingredients:
- 1/2 cup Grated Beetroot
- Salt to taste
- 1/4 cup Grated Coconut
- 1/2 tsp Mustard seeds
- 1/4 tsp Jeera
- Ginger small piece
- 1 Green chilli based on the spice
- 1 cup Water
- 1/2 cup Curd
For Seasoning
- 1 tsp Coconut Oil
- 1/2 tsp Mustard seeds
- 5-6 Curry Leaves
Instructions
- Wash the beetroot well and grate it.
- Take the grated beetroot in a pan.
- Add water and mix well.
- Add Salt to taste.
- Cover and cook for 2 to 3 minutes.
- Meanwhile, we can prepare the coconut masala paste. In a mixi jar, take 1/4 cup of freshly grated coconut, 1/2 tsp of mustard seeds, 1/4 tsp of Jeera, small piece of ginger, add green chilli to adjust the spice.
- Put little water and blend it to a smooth paste.
- After 3 minutes beetroot will be half cooked.
- Add the coconut masala paste to it. Add water to adjust the required consistency.
- Mix well and boil till it gets thickened.
- Switch off the flame and add 1/2 cup curd. Give it a good mix. Raita will turn silky smooth.
- For the Tadka, heat 1 tsp of coconut oil, add 1/2 tsp of mustard seeds and 5-6 curry leaves.
- Put the seasoning/ tadka to beetroot raita | beetroot pachadi.
- Beetroot Pachadi | Beetroot Raita is ready to serve along with steamed rice or boiled rice.
Video
Notes
HOW TO MAKE BEETROOT RAITA | BEETROOT PACHADI WITH STEP BY STEP PHOTOS :
- Wash the beetroot well and grate it.
- Take the grated beetroot in a pan.
- Add water and mix well.
- Add Salt to taste.
- Cover and cook for 2 to 3 minutes.
- Meanwhile, we can prepare the coconut masala paste. In a mixi jar, take 1/4 cup of freshly grated coconut, 1/2 tsp of mustard seeds, 1/4 tsp of Jeera, small piece of ginger, add green chilli to adjust the spice.
- Put little water and blend it to a smooth paste.
- After 3 minutes beetroot will be half cooked.
- Add the coconut masala paste to it. Add water to adjust the required consistency.
- Mix well and boil till it gets thickened.
- Switch off the flame and add 1/2 cup curd. Give it a good mix. Raita will turn silky smooth.
- For the Tadka, heat 1 tsp of coconut oil, add 1/2 tsp of mustard seeds and 5-6 curry leaves.
- Put the seasoning/ tadka to beetroot raita | beetroot pachadi.
- Beetroot Pachadi | Beetroot Raita is ready to serve along with steamed rice or boiled rice.
