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Variety to Producing Perfect Beetroot PachaDi or South Indian Raita: (Kerala Style)

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Beetroot PachaDi or South Indian Raita: (Kerala Style)

We hope you got benefit 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.

To make an extraordinary Beetroot PachaDi or South Indian Raita: (Kerala Style), below are the components needed:

  1. Get 3-4tsp of Sesame Oil/Coconut Oil (For Sautéing).
  2. Use 1 tbsp of Urad Dal.
  3. Provide 1 tbsp of Chana Dal.
  4. Provide To Taste of Salt.
  5. You need 1/2 tsp of Whole Cumin Seeds.
  6. You need 3-4 of Dry Red Chilli.
  7. Provide 1 tsp of Shredded Ginger.
  8. Provide 1-1.5 Cups of Beetroot (Chopped).
  9. Take 1/2 tsp of Hing/Asafoetida.
  10. Provide 1/2 Cup of Water (To Boil the Veggies) & 1/2 Cup to blend it all to a smooth paste, later.
  11. Provide 1/2-1 Cup of Freshly Grated/Desiccated Coconut.
  12. Provide 1/2 tbsp of Tamarind Ball.
  13. Prepare of Tempering:.
  14. You need /2 ts1p of Urad Dal.
  15. Take 1 tsp of Mustard Seeds.
  16. Get 1-2 of Whole Dry Red Chillies.
  17. Take 7-8 of Curry Leaves.
  18. You need 7-8 of peanuts (optional).

After preparing the components, next you are ready to make your tasty Beetroot PachaDi or South Indian Raita: (Kerala Style) by following the guidances below:

  1. In a frying pan: Add in some Sesame Seeds Oil or Coconut Oil- Add into it- All the ingredients as mentioned above & sauté well.
  2. Once it starts releasing nice aroma- add into it the Beetroot, Coconut & salt & sugar, tamarind paste & Hing & sauté nicely until all well incorporated.
  3. Once the mixture is done- allow it to cool down completely before blending it into a smooth paste & transfer it to a bowl.
  4. 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.
  5. 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.
  6. 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.

Carrot Raita is very quick to make and goes very well with parathas,rotis or even biryani. I often get stuck up with what to make as side dish for parathas and now. BEETROOT PACHADI - Kerala sadhya specials. Pachadi is the traditional South Indian side dish mainly in Kerala, Tamilnadu. There are different varieties of pachadi in Kerala sadhya, among that beetroot pachadi is the colorful pachadi or side dish served for the Onam sadhya.

Recipe : Beetroot PachaDi or South Indian Raita: (Kerala Style)

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