Wednesday, 3 May 2017

Beetroot Pachadi #sikandalouscuisine

This recipe is by my friend and awesome chef Aditya Bal , a lovely beetroot pachadi made in coconut oil with tamarind, shallots and jaggery. I have made this a couple of times and love it .The ingredients here are as per Aditya's recipe - I increase the chilies and ginger.

3 Beetroot - Peel & Grate.
2 Tablespoons Coconut Oil.
1 Tablespoon Mustard Seeds.
10-12 Curry Leaves.
8-9 Shallots.
1 Teaspoon Chopped Ginger.
2-3 Green Chilies - Split.
2 Tablespoons Coconut.
1/2 Teaspoon Cumin Powder.
1/3rd tsp coriander powder
Salt, to taste
1 1/2 Tbsp tamarind extract
1 small piece jaggery
2 Tablespoon Curd.
Coriander leaves - Garnish

1. Without heating , in a kadhai, mix coconut oil, mustard seeds, curry leaves, shallots, sliced ginger, green chillies & grated coconut.
2. Now add the grated beetroot.
3. Saute the beetroot and the spices together
4. Add cumin powder, coriander powder, little salt for taste and little water.
5. Mix them well with the grated beetroot.
6. Add tamarind extract, jaggery, grated coconut and little water.
7. Cover it and let the beetroot cook for 7-10 minutes.
8. Sprinkle some coriander leaves and grated coconut.
9. Simmer for 5 minutes.
10. Add curd, mix well. Cook for 2 minutes.
This is seriously delicious ! Eat as a side with rice ,or as a chutney or even on toast ! Occasionally I add 2-3 tablespoons of this pachadi to a katori of curd to make a beautiful beet raita .A recipe for keeps .
Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator & Owner Sikandalous Cuisine #sikandalouscuisine
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