Recipe of Any-night-of-the-week Beetroot PachaDi or South Indian Raita: (Kerala Style)

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Before you jump to Beetroot PachaDi or South Indian Raita: (Kerala Style) recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less In The Kitchen.

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From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is actually something we can all do, without difficulty. Typically, all it takes is a little common sense.

We hope you got insight from reading it, now let's go back to beetroot pachadi or south indian raita: (kerala style) recipe. You can cook beetroot pachadi or south indian raita: (kerala style) using 18 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Beetroot PachaDi or South Indian Raita: (Kerala Style):

1. Provide 3-4tsp of Sesame Oil/Coconut Oil (For Sautéing).
2. You need 1 tbsp of Urad Dal.
3. You need 1 tbsp of Chana Dal.
4. You need To Taste of Salt.
5. Get 1/2 tsp of Whole Cumin Seeds.
6. Get 3-4 of Dry Red Chilli.
7. You need 1 tsp of Shredded Ginger.
8. Get 1-1.5 Cups of Beetroot (Chopped).
9. Use 1/2 tsp of Hing/Asafoetida.
10. Get 1/2 Cup of Water (To Boil the Veggies) & 1/2 Cup to blend it all to a smooth paste, later.
11. You need 1/2-1 Cup of Freshly Grated/Desiccated Coconut.
12. You need 1/2 tbsp of Tamarind Ball.
13. Take of Tempering:.
14. You need /2 ts1p of Urad Dal.
15. Provide 1 tsp of Mustard Seeds.
16. Use 1-2 of Whole Dry Red Chillies.
17. You need 7-8 of Curry Leaves.
18. Prepare 7-8 of peanuts (optional).

Instructions to make Beetroot PachaDi or South Indian Raita: (Kerala Style):

1. In a frying pan: Add in some Sesame Seeds Oil or Coconut Oil- Add into it- All the ingredients as mentioned above & sauté well.
2. Once it starts releasing nice aroma- add into it the Beetroot, Coconut & salt & sugar, tamarind paste & Hing & sauté nicely until all well incorporated.
3. Once the mixture is done- allow it to cool down completely before blending it into a smooth paste & transfer it to a bowl.
4. Now, in another tempering pan- Take some Coconut Oil & the aforementioned tempering spices & allow it to splatter- put a lid, if required to avoid the mess all around due to the splattered spices.
5. Pour it directly onto the serving bowl in which you want to serve it hot or chilled (as required)- its shelf life in the refrigerator is more than 3/4 days but ideally should be finished by/before that only due to the coconut gets spoilt very soon than anything else.
6. Goes well along with Rice Dosa, Idli, Chapati, Fried Rice or similar as a deliciously delectable SIDE DISH...One of the main side dishes- in the Kerala ‘Sadya Onam’ Festivals.

It is a perfect accompaniment with hot steaming rice and. Beetroot Pachadi - Onam Special recipe. Beetroot pachadi is one of the dishes that is served in a traditional Kerala sadya (feast prepared during special occasions). This is very tasty and easy to make. Beetroot is a very nutritious vegetable and has got able amount of sweetness to it.

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