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...:) 


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