Beetroot Pachadi

Chef V. Srinivas

Celebrity Chef

2 min read



Approx. Cost

INR 50



Cooking Time

20 Min

Ingredients list

Beetroot – 500 gms
Dry red chilli – 10
Urad Dal – 5 tbsp
Chana Dal – 5 tbsp
Coriander seeds – 3 tbsp
Mustard seeds – 3 tbsp
Cumin seeds- 1 tbsp
Garlic – 10 pieces
A small ball of tamarind
Oil – 5 tbsp or as per taste
Salt as per taste


Step 1 :

Wash, peel and grate the beetroot. In a pan, add oil, , chana dal, coriander seeds, mustard seeds, urad dal and dry red chillies and fry them until they turn golden brown. Remove them from the pan, and keep them aside.

Step 2 :

In the same pan, add beetroot, salt and tamarind and fry it for 10- 12 minutes on low flame, while stirring the beetroot frequently.

Step 3 :

Now blend urad dal, chana dal, coriander seeds, mustard seeds, cumin seeds and dry red chillies into a fine powder in a mixer.

Step 4:

Add beetroot, garlic and tamarind, with the powdered spices and blend until it turns into a rich puree/paste. Your beetroot pachadi is now ready to be served. Pair UR beetroot pachadi with ghee rice and dal or use the pachadi as a spread on a sandwich.

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