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Beetroot Pachadi (Chutney)

Ingredients:
2 tsps oil
3 medium sized beetroots, peeled and diced
2 heaped tbsps whole Dhania
1 and a half heaped tbsp whole white Urad Dal
4-5 Dry Red Chillies
3-4 medium sized pods of Garlic, peeled
3 inch piece of Tamarind
Salt to taste
Method:
Heat the oil in a non-stick pan. Add the Dhania, Urad Dal and Dry red chillies and fry till the spices start to color and emit an aroma. Drain from oil and keep aside to cool.
In the same oil fry the beetroot cubes (for about 6-8 minutes)  they turn a shade darker and start shriveling up. Keep aside to cool.
When cool, in a mixie jar add the beetroot pieces, the spices, garlic pods, tamarind  pieces, salt to taste and a little water. Blend well together, adding water if required, till you get a smooth consistency.
To be eaten mixed liberally with hot rice and a dollop of ghee.um sized beetroots, peeled and diced
2
heaped tbsps whole Dhania
1
and a half heaped tbsp whole white Urad Dal
4-5
Dry Red Chillies
3-4
medium sized pods of Garlic, peeled
3
inch piece of Tamarind
Salt
to taste
Method:
Heat the oil in a non-stick pan. Add the Dhania,
Urad Dal and Dry red chillies and fry till the spices start to color and emit
an aroma. Drain from oil and keep aside to cool.
In the same oil fry the beetroot cubes (for about
6-8 minutes)  they turn a shade darker
and start shriveling up. Keep aside to cool.
When cool, in a mixie jar add the beetroot pieces,
the spices, garlic pods, tamarind 
pieces, salt to taste and a little water. Blend well together, adding
water if required, till you get a smooth consistency.
To be eaten mixed liberally with hot rice and a
dollop of ghee.

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