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Nutrition
Beetroot Pachadi
This Andhra-style beetroot pachadi is very spicy, and is best paired with steaming hot rice. Here's how you can make this delicacy.
Pachadis are a very popular side dish in Andhra cuisine. The beetroot pachadi’s consistency resembles a chutney. This is a simple recipe with beetroot as the star ingredient. The beetroot adds the sweetness to the chutney and can be made spicy based on your taste buds. You can store this pachadi in an airtight container for up to 3 days.
Beetroot Pachadi - Full Recipe
6
serves
267
K calories
20
minutes
5/10
simplicity
Easy Steps
01Wash, peel and grate the beetroot. In a pan, add the oil, chana dal, coriander seeds, mustard seeds, urad dal and dry red chillies.
02Fry together until the mixture turns golden brown. Remove from the pan, and keep aside.
03In the same pan, add the beetroot, salt, and tamarind, and fry for 10 to 12 minutes on low flame, while stirring frequently.
04Next, blend the urad dal, chana dal, coriander seeds, mustard seeds, cumin seeds and dry red chillies into a fine powder in a mixer.
- 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 to taste
- Salt to taste
Take the powdered spices and add to the beetroot, garlic and tamarind. Combine until it turns into a rich paste.
06The 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.
Nutritive Value
- Carbohydrates: 20.02g
- Protein: 9.2g
- Fat: 15.8g
- Fibre: 10.9g
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