Print Friendly and PDF

Friday, October 24, 2014

Beetroot Khichadi (Pachadi) | Sadya dish

Hope everyone had a great Diwali.Today's post is Beetroot khichadi(pachadi). Beetroot khichadi is one of the colorful khichadi(pachadi) served in sadyas.And my kids like this pachadi because of the color,I feel.This is one of the simplest dishes that can be prepared in advance in sadyas.This is a very old draft from our Onam sadya this year,now finally out before the next Onam arrives,lol.This is a perfect side dish with the spice,sweet and tangy flavors.Do add this to your sadya list if you haven't tried this yet or serve with steamed rice sometimes.Enjoy !!


Ingredients
beetroot grated 1 large
curd /yogurt 1-1 1/2 cup
salt to taste
to grind
grated coconut 1/2 cup
ginger a small piece
cumin seeds 1/2 tsp
green chillies 2-3
mustard seeds 1/4 tsp
to temper
mustard seeds 1/2 tsp
curry leaves few
dry red chillies 2
coconut oil 2 tsp


Method
  • Grind the coconut,cumin seeds,mustard seeds and green chillies to a smooth paste using water.
  • Heat a pan and add the grated beetroot,cook till done.Add in this coconut paste and bring to a slow boil on low flame.Add salt.
  • Whisk the yogurt with a spoon and then add to this cooked beets on low flame.
  • Switch off flame when a boil or two appears at the sides.Adjust salt if required.
  • Heat oil in another pan to temper the khichadi.Splutter mustard seeds,add broken dry red chillies and curry leaves.Switch off flame,pour over khichadi.
  • Serve with steamed rice.


Serves 5-6 adults as side dish

NOTES
*A tangy yogurt makes the best to this curry.
*Add green chilies as per tolerance.
*Use the small grater holes to grate the beetroot,cooks faster and tastes good.

For more sadya recipes,click here.