Chukandar,Or,Beetroot,Raita,/,Pachadi,Also,Known,As,Koshimbir

How To Make South-Style Beetroot Pachadi 

By Aanchal Mathur

Beetroot,Curry,,Curry,Leaves,,Dry,Red,Chillies,,Beetroot,Dish,,Beetroot

Give your winter meals a tasty spin and pair them with this heary south Indian beetroot pachadi

Beetroot,Juice,On,Wooden,Surface
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Ingredients

2 Beetroot 1/2 cup Curd (Dahi / Yogurt) 1/4 tsp Turmeric powder ( Haldi) Salt , to taste

coconut chutney (poster image)

Ingredients

For Grinding: 1/3 cup Fresh coconut , grated 3 Dry Red Chilli 1 inch Ginger 1/2 tsp Mustard seeds (Rai/ Kadugu) 1/2 tsp Cumin seeds (Jeera)

tadka

Ingredients

For Seasoning: 1 teaspoon Oil 1/2 tsp Mustard seeds (Rai/ Kadugu) 5 Curry leaves 1 Dry Red Chilli 

Chukandar,Or,Beetroot,Raita,/,Pachadi,Also,Known,As,Koshimbir

Wash, peel the skin and grate the beetroot. Cook beetroot covered with little water, in a pressure cooker. 

fresh sliced beetroot on wooden surface

In a mixer, grind all the ingredients under “for grinding” into paste adding very little water. 

Beetroot,Curry,/,Beetroot,Pachadi,With,Yogurt,And,Coconut,Served

Once the beetroot gets cooked, then add the grounded paste and turmeric powder.

Chukandar,Or,Beetroot,Raita,/,Pachadi,Also,Known,As,Koshimbir

Stir well, add salt and cook for few minutes until the raw smell of paste vanishes. Let it cool, then whisk curd well and add it to the beetroot. Mix well.

Marinated,Cabbage,With,Beetroot,And,Spices

Now heat oil in tadka pan, add mustard seeds, red chilli and curry leaves. Once it splutters add to the pachadi and stir until combined.

Chukandar,Or,Beetroot,Raita,/,Pachadi,Also,Known,As,Koshimbir

Enjoy the pachadi with any dish of your choice.