Beetroot Pachadi
Beetroot Pachadi is a traditional South Indian dish made with beetroot and coconut yogurt. This recipe is vegan, gluten-free, and low in calories, making it a healthy and refreshing side dish that pairs well with rice or roti. It is also a great source of fiber and antioxidants, thanks to the beets used.
Nutrition Facts
Per serving
Energy
190 kcal
Protein
2 g
Carbs
9 g
Fat
16 g
Fiber
2 g
Ingredients
Beetroot
1 cup, grated (100g)
Mustard seeds
0.25 tsp (1.25g)
Cumin seeds
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Common Salt
0.25 tsp (1.5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Coconut Milk Yogurt
1 cup (200g)
Instructions
Cooking Steps
In a pan, heat oil over medium heat. Add mustard seeds, cumin seeds, and dried red chilli and let them splutter.
Add grated beetroot and sauté for 5-7 minutes until it is cooked but still has a crunch.
Remove from heat and let the beetroot cool down to room temperature.
Once cooled, add coconut yogurt and salt. Mix well.
Garnish with fresh coriander leaves and serve chilled.
Community Reviews & Results
Dev Vardhan Malhotra
"Cooked this 3 days ago, and I loved how light yet filling this Beetroot Pachadi turned out to be. The ingredient ratio is spot on, giving it a rich and authentic taste. Will definitely keep this in my regular rotation."
Bhavna Sen
"Including this in my weekly meal plan, and Beetroot Pachadi turned out absolute perfection! The ingredient ratio is spot on, giving it a rich and authentic taste. Giving this five stars for ease of prep and fantastic taste!"
Dinesh Thakur
"Tried this earlier today, and this Beetroot Pachadi recipe exceeded all my expectations. The texture was amazingly soft, aromatic, and very satisfying. A must-try dish on your wellness journey."
Tushar Raj Saxena
"Following this recipe for 2 weeks now, and I loved how light yet filling this Beetroot Pachadi turned out to be. The clean ingredients made a noticeable difference in overall freshness. Will be making this again very soon."