Beetroot Pachadi Kerala Style - Beetroot Chutney

Kerala Style Beetroot pachadi is a vibrant dish, and is made on the occasion of Onam Sadya. It?s a vegetarian Kerala meal which served on a banana leaf.

Recipe Source Link:https://www.mygingergarlickitchen.com/beetroot-pachadi-kerala-style/

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RECIPE INGREDIENTS

» For Beetroot Pachadi (Chutney)

• 1 1/2 cups beetroot (beetroot), peeled & boiled with a pinch of turmeric powder
• 1/2 cup natural yogurt (dahi)
• sSlt as per taste
• 1/4 cup grated coconut (kisa hua nariyal)
• 2 small-sized green chilies (hari mirch), chopped
• 1/2 inch piece ginger (adrak)
• 1 teaspoon split chickpeas (chana dal)
• 1 teaspoon split black gram (urad dal)

» For Tadka (Tempering)

• 2 teaspoons oil
• 1 teaspoon mustard seeds (rai)
• 2 small-sized green or red chilies

RECIPE INSTRUCTIONS

» Making Beetroot Pachadi (Chutney):

1. Heat a pan, and dry roast black gram, and split chickpeas.
2. Remove it from heat and keep aside for 5 minutes.
3. Add beetroot, coconut, roasted split chickpea, split black gram, green chili, ginger, salt to a grinder.
4. Blend it to make a smooth paste.
5. Add yogurt, and mix well. Keep it aside.

» Making Tadka (Tempering):

1. Heat a tsp of oil, add the mustard seeds.
2. When they start to splutter, add red/green chilies, and saute for a few seconds.
3. Remove from heat, and pour this tempering over the beetroot pachadi.
4. Enjoy this delicious Beetroot Pachadi as a side dish for fried rice.

RECIPE NOTES

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