Beetroot Pachadi

Beetroot Pachadi is a vibrant and tangy yogurt-based side dish, perfect for adding color and nutrition to your meal. This refreshing dish combines the earthy sweetness of beetroot with the creaminess of yogurt, creating a delightful balance of flavors. It’s easy to prepare and makes for a nutritious accompaniment to your favorite Indian meals.

For a Serving Size of Two:

Ingredients:

• 150 grams peeled and grated beetroot
• 100 grams plain yogurt (or hung curd)
• 1 tablespoon coconut oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1-2  chopped green  chilies
• 10 grams grated ginger
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon chopped coriander leaves

Procedure:

• In a pan, add the grated beetroot along with a little water. Cook over medium heat until the beetroot is tender, about 5-7 minutes. Drain any excess water and let it cool.
• In a bowl, whisk the yogurt until smooth. Add the cooked beetroot, grated ginger, turmeric powder, and salt. Mix well until combined.
• Tempering: In a small pan, heat the coconut oil over medium heat. Add the mustard seeds and cumin seeds. Once they start to splutter, add the chopped green chilies and sauté for a minute.
• Pour the tempering over the beetroot-yogurt mixture and mix well to combine all the flavors.
• Garnish with fresh coriander leaves and serve the beetroot pachadi as a side dish with rice or roti.

Nutritional Benefits:

Nutritional Information:

• Calories: 585 kcal
• Protein: 16.9 g
• Carbohydrates: 81.8 g
• Fat: 21.7 g