By Krati Purwar
August 29, 2024
In India, a meal is incomplete unless there is chutney or pickle to accompany it. Among a variety of South Indian chutneys that you can savour, this beetroot pachadi recipe will leave your taste buds asking for more.
1.5 cups curd 1 beetroot 1 tsp cumin seeds 1 tsp urad and chana dal 1 tsp coconut oil 1 cup grated coconut 2 dry red chillies 2 green chillies 1 tsp mustard seeds 7-8 curry leaves Salt to taste
Wash, peel, and grate the beetroot.
Blend cumin seeds, coconut, and green chillies into a coarse mixture.
Heal oil in a pan and stir fry beetroot in it. Add some salt as well.
Saute the coconut-chilli paste with beetroot and let it cool off.
Add beaten curd to the mix and mix the ingredients well.
Pour the tempering of lentils, mustard seeds, curry leaves, and dry red chillies before serving.