2 min read
Ease
5
Approx. Cost
INR 50
Serves
6
Cooking Time
20 Min
Energy267Kcal
Carbs20.2g
Protein 9.2g
Fat15.8g
Fibre10.9g
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
Preparation
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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