My all time favourite multi purpose beetroot instant pachadi. It can be stored in the refrigirator for atleast a week. The recipe can be made more spicy or sweeter based on your preference. My MIL makes a version of this whihc adds a spoon of coconut for extra sweetness. But that reduces the logitivty of the food.
Beetroot Pachadi
Tangy Sweet Spicy pachdi do go well with dosa or rice or a chapathi.
Ingredients
250 gms Beetroot,peeled and sliced to big pieces.
1/2 a lemon size tamarind or 1 tsp Tamarind extract
1/2 cup water.
2 tbsp fenugreek seeds
2 tbsp jaggery
2 Red chilly
Salt as required
2 tbsp Gingely oil
1 tsp Turmeric
1/2 tsp mustard
salt as required.
Directions
- Mix together the beetroot, turmeric, fenugreek seeds, tamarind, and red chillies and pressure cook them with very little water.
- Allow the cooked misture to cool down.
- Grind the cooked mixture into a smooth paste.
- In a kadai or a frying pan add the gingely oil and mustard. When the mustard splaters add the ground paste and jaggery.
- Adjust the salt and sweetness as required. -Add more chilli powder if you want to make the dish more spicy. -Taste to balance the flavours.
- Now cook the mixture in the pan for 10 minutes till the oil surfaces and the raw smell vanishes.
- Allow it to cool.
- Serve with hot dosa orchapathi. It also is a great addition to plain rice or curd rice.
Naturally Hema 