Beetroot methi pachadi
Beetroot is a super vegetable with enormous health benefits so it’s advised to include it in our regular diet. Today I’ve prepared Andhra style beetroot pachadi adding kasoori methi to enhance the flavour. Here I present healthy and delicious beetroot pachadi to relish with steamed rice along with other accompaniments. Njoy Cooking,Serving and Savoring!
Ingredients:
Beetroot: 2 nos. Small or one big no.
Kasoori methi leaves: 1 tbsp
Green chillies: 2/3 nos.
Salt: As required
Garlic flakes: 2/3 nos.
Oil: 1 tbsp
Fenugreek seeds: Half tsp
Cumin: 1 tsp
Tempering:
Oil: 1/2 tbsp
Mustard seeds: 1/2 tsp
Cumin: 1/2 tsp
Bengal gram: 1/2 tsp
Black gram: 1/2 tsp
Asafoetida: A pinch
Broken red chilli: 1 no.
Method of preparation:
🥀. Take two small size beetroots, Peel the skin of them and chop into big pieces. Keep aside.
🥀. Heat kadai and pour one tbsp of oil into it. Now add cumin seeds and fenugreek seeds.
🥀. When they slightly change colour, add chopped beetroot pieces.
🥀. Mix well and sauté them on low flame for five minutes stirring occasionally.
🥀. Now add Garlic flakes and green chillies and sauté for few 3/4 minutes.
🥀. Add dried fenugreek leaves/kasuri methi and cook for 2/3 minutes. Switch off the flame and allow to cool down completely.
🥀. Transfer the cooled beetroot mixture into a mixer grinder and add required amount of salt and turmeric too.
🥀. Use only pulse button 2/3 times to get the desired texture. Transfer the beetroot pachadi into a Serving bowl.
🥀. Heat small kadai and prepare the tempering using tempering ingredients. Pour the tempering onto the beetroot pachadi and mix well just before serving it. Serve beetroot pachadi with hot steamed rice and a dollop of ghee.
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