Easy Steps

Wash, peel and grate the beetroot. In a pan, add the oil, chana dal, coriander seeds, mustard seeds, urad dal and dry red chillies.

Fry together until the mixture turns golden brown. Remove from the pan, and keep aside.

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

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

Take the powdered spices and add to the beetroot, garlic and tamarind. Combine until it turns into a rich paste.

The beetroot pachadi is now ready to be served. Pair the beetroot pachadi with ghee rice and dal or use the pachadi as a spread on a sandwich.