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Main Course

Carrot Beetroot Pachadi

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each component of the feast has its role, and this one brings a quiet, essential balance to the banana leaf.

Ingredientsfor 4 servings

1 nos Carrot — grated
1 nos Beetroot — grated
3 nos Green chilly
2 nos Red chilly
1/2 tsp Mustard seed
Curryleaves, a few
1 tsp Oil
2 cup Yoghurt thick

Preparation

Step 1
Warm the oil in a pan.
Step 2
Add mustard seeds,greenchilly,red chilly,curry leaves in oil and cook, stirring often, for a few minutes.
Step 3
Add grated carrot and beetroot and cook, stirring often, for a few minutes.
Step 4
Off the burner and add 2 cup of yoghurt and Stir everything together thoroughly.
Step 5
A simple and easy pachadi is ready!

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Carrot Beetroot Pachadi

Ingredientsfor 4 servings

1 nos Carrot — grated
1 nos Beetroot — grated
3 nos Green chilly
2 nos Red chilly
1/2 tsp Mustard seed
Curryleaves, a few
1 tsp Oil
2 cup Yoghurt thick

Preparation

Step 1
Warm the oil in a pan.
Step 2
Add mustard seeds,greenchilly,red chilly,curry leaves in oil and cook, stirring often, for a few minutes.
Step 3
Add grated carrot and beetroot and cook, stirring often, for a few minutes.
Step 4
Off the burner and add 2 cup of yoghurt and Stir everything together thoroughly.
Step 5
A simple and easy pachadi is ready!

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.