Beetroot Pachadi Recipe
Servings 4 people
Calories 80kcal
Ingredients
- 2 Beetroot grated,medium size
- 1/2 cup Thick Curd
- Turmeric powder a pinch
- Salt as needed
Ingredients to grind:
- 1/3 cup Grated coconut
- 1-2 Green chilli
- 1/2 inch Ginger
- 1/4 tsp Cumin seeds
- 1/4 tsp Mustard seeds
Ingredients for seasoning:
- 1 tsp Coconut oil
- 1/2 tsp Mustard seeds
- Curry leaves a sprig
- 2 nos Red chilli
Instructions
- Grind coconut, green chilli, ginger, cumin seeds and mustard seeds to a smooth paste.
- Cook grated beetroot with less water adding salt and turmeric powder till soft.
- Add the ground paste and cook for few more minutes on low flame till the raw taste of the coconut goes. Let it to cool down completely.
- Once the mixture gets cold add the whisked curd to it.
- Add salt if needed and mix well.
- Now heat a tsp of oil, add mustard seeds and let it splutter.
- Add red chillies, curry leaves and pour the seasoning over the pachadi.
- And your healthy and delicious beetroot pachadi is ready to serve.
- This can be served along with rice as a side dish for rice.
Nutrition
Calories: 80kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 0.01mg | Sodium: 73mg | Potassium: 184mg | Fiber: 3g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg