Beetroot Pachadi

My obsession with Pachadi is not new. In fact one of the most popular posts on my blog is that of Tomato Pachadi. If there is one thing I have been craving for during my pregnancy that is Pachadi, especially the fresh kind made with veggies. I have been on a roll to try lot of new ones. So, here is a recipe of Beetroot Pachadi that I learnt from my aunt and I instantly loved it. Make this for yourself and loved ones. It is no less than giving them red roses!

The nutritional benefit of beetroot is well known. It is powerpacked with many nutrients, and is a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Read more about the nutrients of beet root.

And now, here is the recipe for this tasty and healthy pachadi!

Ingredients

• 

• Beetroot – 2 meidum (cut into pieces)
• Green chillies – 5-6 depending on your spice level (Pacahdi is always tastier when it is spicy)
• Ginger – 2 tbs
• Curry leaves – 5-6 (This does add taste)
• Corainder – Fist full
• Tamarind – Lemon sized ball (Soaked)
• Mustard, Cumin seeds, Urad dal – 2 tsp each
• Methi (Fenugreek) seeds – just about 10 seeds
• Red chillies – 4
• Oil
• Salt

Procedure

Pour some oil in a pan and add mustard, cumin, urad, methi and red chillies and fry it till they are cooked. Once cooked, keep it aside. Let the oil stay in the pan. (Tadka mix)

Now add cut beetroot, green chillies and curry leaves and cook them till the beetroot is reasonably soft. Add salt.

Meanwhile, take the Tadka mix, ginger, coriander and squeezed tamarind into a mixie jar and blend it coarsely and keep it aside.

Once the beetroot is cooked, let it cool down and blend the beets along with green chillies and curry leaves. This mix should neither be too coarse or like a paste.

Then mix it with the blended Tadka mix and the pachadi is ready! You can sotre this in the refrigirator for 4-5 days.

Time to serve it with some hot rice and desi ghee (clarified butter). Enjoy!

Tips

• Do not blend the Tadka mix and the beetroot mix at the same time. It adds a different texture to the pachadi.
• Raw ginger adds extra flavor to the pachadi.

-Signing off