How to Make Beetroot pachadi/onam sadya recipe

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  • Опубликовано: 18 сен 2024
  • Ingredients:
    Beetroot - 275g (Grated)
    Mustard - ½ tbsp (Crushed) / Crushed mustard - ¾ tbsp
    Curry leaves
    Curd
    Salt
    Coconut oil - 2tbsp
    To grind:
    Grated Coconut - 3½ handful / ¼ of a coconut
    Cumin seeds - ¾ tbsp
    Green chillies
    For seasoning:
    Coconut oil
    Mustard - ½ tbsp
    Curry leaves
    Steps:
    Coarsely crush mustard seeds in a mixer jar and set aside.
    Grind coconut, green chillies and cumin seeds to a fine paste adding some water.
    Heat oil in a claypot.
    Add beetroot, curry leaves, green chillies and salt.
    Cook covered on a medium flame without adding water.
    It takes around 10 minutes.
    Add ground coconut mix and some water to this and mix well.
    Bring it to a boil.
    Add crushed mustard seeds. Cook covered on a high flame for 5 minutes.
    Cook uncovered till the excess water gets evaporated and the mixture becomes thick.
    Beat the curd and add to it.
    Mix well and turn off the fire.
    Heat oil in a pan and add mustard.
    Let it splutter on a low flame.
    Add curry leaves.
    Switch off and add to the beetroot pachadi.
    Leave it covered for a minute.
    Beetroot pachadi is ready.
    Beetroot Thoran - y2u.be/CK_6XG38AZ0
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