Saturday, 30 August 2014

Beetroot Date Pachadi - stepwise picture


1 cup grated beetroot
3 green chili
½ cup pitted date pieces
½ cup water
½ cup + 1 tbsp grated coconut
¼ tsp cumin seed
¼ tsp crushed mustard
Salt to taste
1/3 cup curd
1 ½ tbsp coconut oil
½ tsp mustard
4 dried red chili
Curry leaves

Preparation

Add beet-root and green chili in a pan and cook (stir occasionally). Add salt.  Once its cooked, add dates then ½ cup water. Mix and let it in medium flame for 3 minutes. Grind coconut and cumin seed with some water and add this paste in above cooked mixture. Then add the crushed mustard mix well and keep on low flame for 1 minute. Switch off the flame and add curd. Mix and keep aside. In a separate pan, heat oil, then add mustard seed, dried red chilies and curry leaves. Once its spluttered add this into Pachadi mix. 







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