Saturday, 11 July 2015


Beetroot curd pachadi is an amazing colorful dish served in our homes during the festival celebrations and every feast of home rituals. It is very tasteful version. It pairs very well with plain rice or vegetable briyani or any other variety rice;  simply delicious; easy to prepare; lovable by children and adults; yummy with unique flavor; a healthy and perfect recipe, you will enjoy its fascinating pinkish color texture and its wonderful taste; a complete diet as well.


Beetroot medium size one.
curd two cups
ginger grates one spoon
garlic pulse grates one spoon
mustard seeds
curry leaves half cup
coriander leaves finely chopped half cup
shallots chopped half cup
cooking oil one tablespoon
green chillies cut into equal halves two
asafoetida one pinch
cumin seed coarse powder half spoon
salt as needed


Peel off the beetroot and grate it.
Heat the cooking oil in a dry pan and add the mustard seeds
Allow them to crackle and add onions and green chillies and curry leaves.
Saute a while till the onions turn transparent.
Add the ginger grates and garlic grates together.
Let the flame in low level.
Add asafoetida
Add beetroot grates..
Saute a while and add salt.
Sprinkle little water.
Allow to cook.
Switch off the flame when the entire beetroots cooked 
Allow them to cool.
Transfer the cooked beetroot into a bowl.
Pour the curd with little salt.
Mix them softly.
The mixture turns bright pink colour.
Add roasted cumin seeds coarse powder.
Add chopped coriander leaves and mix gently.

Beetroot curd pachadi is served as side dish to plain rice or curd rice and any variety rice.
You will love it.
happy to see your feedback...:) 



Thoyyal keerai is a kind of spinach having nutrients. Keerai is the Tamil name for spinach. This recipe is familiar in village areas of Kongu regions of Tamil Nadu ( villages of Karur, Erode, Coimbatore, Pollachi,Tindikal Districts). Greens are the inevitable dish in every villagers day to day food. The eating greens is habituated by every villager's meal from very ancient times onwards.

The thoyyal keerai masial or gravy like version is the best combination for hot rice/ Finger millet kali or Ragi kali with ghee.


3 cups of Thoyyal leaves.
shallots finely chopped half cup
mustard seeds one spoon
green chillies two
curry leaves half cup
cooking oil one tablespoon
cumin seeds one spoon
half spoon turmeric powder


Clean the thoyyal leaves and wash several times.
Cook the leaves with half spoon of turmeric, shallots, green chillies , salt and cumin seeds
just for 9 minutes.
Add 50 ml of water.
Close the vessel with a lid.
Allow to cook for nine minutes only in medium level of flame.
Remove from the flame and allow them to cool.
Transfer them in a mixer jar and blend it into a coarse paste.
Transfer the green paste into a serving bowl.

Heat the oil in a small tempering pan over medium flame. 
Add mustard seeds. 
When they start to crackle, add curry leaves.
Switch off the flame.
Transfer the tempering mixture into the green gravy or paste.

Note:The perfect cooking time and addition of turmeric powder preserve the fresh green color of the spinach even after cooking.

The Thoyyal keerai gravy is giving an extraordinary taste when you have with hot steamed rice with one spoon of ghee.

Hope you will give it a try and enjoy it....:)

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