beetroot pachadi

Beetroot chutney is a slightly spicy, sweet &amp; tangy condiment made with beets, chilies &amp; spices. This andhra style beetroot pachadi goes well not only with dosa, rice, parathas, sandwiches &amp; wraps but also with plain rice.

Beetroot chutney (Beetroot pachadi)

green chilies ((adjust to taste))

red chilies (or replace with green chilies)

curry leaves

cumin seeds

pod garlic (or ½ inch ginger)

salt

tbsp oil

lemon juice or tamarind paste as needed

Heat a pan with oil. When the oil, turns hot add the urad dal and chana da or peanuts. Fry them until golden and aromatic. Then add curry leaves, garlic, red chilies and green chilies.

Fry until the leaves turn crispy. You can set aside few curry leaves, dal and spices from the final garnishing.&nbsp;Set aside to cool.

Fry the beetroot in the pan for 2 to 5 minutes until slightly tender. You can also cover and cook on a low heat until tender.

Preparation for beetroot pachadi

Cool roasted ingredients. Blend everything well without adding water.&nbsp; The moisture in the beets is enough to blend it to a chutney.

Scrape the sides and add lemon juice or tamarind. Blend once more until the chutney is slightly smooth or coarse to suit your liking.

Transfer to a serving bowl and garnish with the tempering that was set aside.&nbsp;Serve beetroot chutney with rice, paratha or any breakfast.

Making beetroot chutney

Spiced cooked beetroot mixed with yogurt. A perfect side-dish for rice.

Beetroot Pachadi | Beetroot in Coconut Yogurt Sauce

mustard seeds

red chilies,

shallot, finely chopped

(1 large) grated beetroot

½ tsp ground turmeric

½ tsp red chilly powder

yogurt, lightly whisked

To grind:

coconut

Place beetroot, ground turmeric, red chilly powder, and...

Place beetroot, ground turmeric, red chilly powder, and salt in a pan over medium-high heat. Pour enough water to cook beetroot. Cook, covered, for 3-4 mins.

Meanwhile place coconut and cumin seeds in the...

Meanwhile place coconut and cumin seeds in the bowl of a food processor. Process until a smooth paste forms. Add a little amount of water if needed. Set aside.

When beetroot is cooked, add the coconut mixture....

When beetroot is cooked, add the coconut mixture. Cook, covered, for another 2 minutes. When done, remove from heat. Add yogurt and mix well. Check the seasoning. Add more salt if needed. Set aside.

Heat oil in a pan over medium-high heat....

Heat oil in a pan over medium-high heat. Splutter mustard seeds. Add shallots, red chilies, and curry leaves. Saute for 1-2 minutes.

Add tempered spices to the pachadi. Mix. Serve...

Add tempered spices to the pachadi. Mix. Serve warm with rice.

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Beetroot chutney (Beetroot pachadi)

Beetroot Pachadi | Beetroot in Coco...

Top 2 beetroot pachadi recipes from across the web

The most viewed beetroot pachadi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beetroot chutney (Beetroot pachadi)

Beetroot Pachadi | Beetroot in Coco...

The most viewed beetroot pachadi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine