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.