Beetroot Pachadi Raita Recipe | What Is The Recipe Of Beetroot Pachadi Raita
- 1 beetroot grated
- ¼ tsp turmeric powder
- 2 cups curd beaten
- 7 green chillies
- 1 tsp mustard seeds
- 1/2 cup coriander leaves finely chopped
- 2 cups coconut finely grated
- 1 ginger 1/2 inch piece
- 1/4 tsp cumin seeds
- 4 Tbsp water
- Salt to taste
- 1 Tbsp coconut oil
- 1 shallot large, sliced
- Curry leaves: 2 sprigs
Clean the beetroot, grate it and keep it aside.
In a pan cook the grated beetroot, salt, turmeric powder, 1 tablespoon water with the lid closed. Stir in between.
Meanwhile in a mixer, grind ½ tsp mustard seeds, cumin seeds, grated coconut, ginger and green chillies into a paste by adding 3 tablespoons water.
Once the beetroot is cooked (softened) well, transfer the ground paste to the pan and stir well.
Cook the ingredients for another 5 minutes in medium flame till the water dries off.
Beat the curd in a bowl and keep it aside.
Transfer the beaten curd to the pan and warm it (do not allow it to boil). Turn off the flame.
In a pan, heat the oil and crackle mustard seeds, shallots and curry leaves and add on to the cooked curd and beetroot mixture.
Check for salt and serve.