Tuesday, December 12, 2006

Beetroot Pachadi

Beetroot has a vegetable has notable amount of sweetness to it.
Both the root and leaves have good nutritional value. It's low in calories and fat. It's a good source of fiber.
In Indian cooking beetroot is seasoned and flavored with different spices.

Here is a recipe making use of both the root and the leaves.


1 - Beetroot with leaves

1/2 tsp - Turmeric powder
Salt to taste

To grind to a paste

1 cup - Grated coconut

2 - Green chili
1/2 tsp - Mustard
1/4 tsp - jeera
1/2 tsp - Ginger or very small piece of ginger
2 cup - Curd/ yogurt ( medium sour )

Seasoning1 tsp - Mustard4- Red chili ( whole )
Curry leaves


1 ) Chop and dice beetroot and the leaves into small pieces. In a pot add one cup water,turmeric, salt and the chopped beetroot and leaves. Cook till the beetroot is fully cooked.
2 ) Grind the ingredients listed to be ground (except the yogurt) to a paste with water.
3) Add the ground paste to the cooked beetroot and cook for 2 minutes. Take off the stove and cool.
4 ) Whip the yogurt well and mix in with the cooked beetroot.
5 ) Season with mustard, red chili and curry leaves. Add to the beetroot.

Serve with rice.

NoteUse freshly grated coconut.

A variations to this recipe is Dhanya's Beetroot kichadi


Asha said...

Hi Pravs,I love beets too and I bought a bunch last weekend.Pachadi looks great,never made this.Thanks, I will try!:))

Shruthi said...

Hi Praveena chechi,
I tried this recipe. It was very simple and really tasty. My mom rarely cooked beets... so i never knew we could make pachadi out of it. B loved it too!