Step-by-Step Guide to Prepare Any-night-of-the-week Beetroot PachaDi or South Indian Raita: (Kerala Style)

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

Hey everyone, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, beetroot pachadi or south indian raita: (kerala style). One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Beetroot PachaDi or South Indian Raita: (Kerala Style) is one of the most popular of current trending meals in the world. It's appreciated by millions daily. It's simple, it's quick, it tastes delicious. Beetroot PachaDi or South Indian Raita: (Kerala Style) is something which I've loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook beetroot pachadi or south indian raita: (kerala style) using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Beetroot PachaDi or South Indian Raita: (Kerala Style):

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

Steps to make Beetroot PachaDi or South Indian Raita: (Kerala Style):

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.

So that is going to wrap it up for this special food beetroot pachadi or south indian raita: (kerala style) recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!