Beetroot Pachadi

Thursday, February 11, 2010

Like so many people I dont like beetroot curry or beetroot fry but due to its nutritional values I was forced to eat this root vegetable frequently. So I did so many experiments to make a beautiful dish with this root. Here it comes.
Beetroot 4 medium sized
Dry Red Chillies <35 (depends on your taste buds)
urad dhal 4 Tbsp
corriander seeds 3 Tbsp
garlic cloves 4-6
Corriander leaves (hand full)
tamarind little
Cumin seeds 1 Tbsp
curry leaves
mustard seeds 1 Tbsp
cumin seeds 1 tbsp
Chana dhal 1Tbsp
1. Clean and peel the beetroots and grate them.
2. Dry roast the ingredients Dry fred chillies, urad dhal, Dhaniya one by one and let them cool down
3. At the same time take a wide pan with some oil and heat it now add the grated beetroot to it add salt and close the lid and cook for 15 min. By stirring in the middle
4. Cook until the beetroot is done with out the raw smell

5. In a grinder add roasted ingredients, garlic,tamarind and blend them well into a coarse powder.
6. now add the cooked beetroot to it and make a caorse paste.
7. Season it with mustard seeds and curry leaves and cumin, chana dhal well
8. It tastes very well with hot rice and ghee(optional)

Dont grind the hot ingredients. It is very dangerous and there are several incidents where skin gets burned due to the hotness the mixer open up and the hot paste burns the skin. So cool down all the items. Before blending them.
Eating Colorful vegetables adds colors to our health


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