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Before you jump to Beetroot PachaDi or South Indian Raita: (Kerala Style) recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Explanations Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to beetroot pachadi or south indian raita: (kerala style) recipe. You can cook beetroot pachadi or south indian raita: (kerala style) using 18 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Beetroot PachaDi or South Indian Raita: (Kerala Style):
- Prepare 3-4tsp Sesame Oil/Coconut Oil (For Sautéing)
- Prepare 1 tbsp Urad Dal
- You need 1 tbsp Chana Dal
- Take To Taste Salt
- Provide 1/2 tsp Whole Cumin Seeds
- Use 3-4 Dry Red Chilli
- Get 1 tsp Shredded Ginger
- Prepare 1-1.5 Cups Beetroot (Chopped)
- Provide 1/2 tsp Hing/Asafoetida
- Use 1/2 Cup Water (To Boil the Veggies) & 1/2 Cup to blend it all to a smooth paste, later
- Get 1/2-1 Cup Freshly Grated/Desiccated Coconut
- Take 1/2 tbsp Tamarind Ball
- Get Tempering:
- Use /2 ts1p Urad Dal
- You need 1 tsp Mustard Seeds
- Get 1-2 Whole Dry Red Chillies
- Take 7-8 Curry Leaves
- Use 7-8 peanuts (optional)
Instructions to make Beetroot PachaDi or South Indian Raita: (Kerala Style):
- In a frying pan: Add in some Sesame Seeds Oil or Coconut Oil- Add into it- All the ingredients as mentioned above & sauté well
- Once it starts releasing nice aroma- add into it the Beetroot, Coconut & salt & sugar, tamarind paste & Hing & sauté nicely until all well incorporated
- Once the mixture is done- allow it to cool down completely before blending it into a smooth paste & transfer it to a bowl
- Now, in another tempering pan- Take some Coconut Oil & the aforementioned tempering spices & allow it to splatter- put a lid, if required to avoid the mess all around due to the splattered spices
- Pour it directly onto the serving bowl in which you want to serve it hot or chilled (as required)- its shelf life in the refrigerator is more than 3/4 days but ideally should be finished by/before that only due to the coconut gets spoilt very soon than anything else
- Goes well along with Rice Dosa, Idli, Chapati, Fried Rice or similar as a deliciously delectable SIDE DISH…One of the main side dishes- in the Kerala ‘Sadya Onam’ Festivals
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