10/20/2015

BEETROOT PACHADI (YOGURT DRESSING) RECIPE

October is the breast cancer awareness month, and AGT is turning pink to support the campaign. Awareness about breast cancer is a must in both women & men. Do visit websites like cancer.org, to educate yourself about breast cancer, and learn the simple steps you can perform regularly to examine yourself. Lets fight the fight, not just in October but everyday.

Now coming to the recipe. This is a super yummy pachadi that my mom makes with yogurt and beetroot. This goes best with rice, also tastes good with roti. You can also use it as a dip, or in place of mayo or creamy dressings in your salads or burgers. T & I have been living the privileged life the past couple months eating mom's food, just look at the pictures of my typical lunch below. She repeats this particular recipe on alternate weeks, heeding to our pressing requests. So, its a no brainer that it ends up here on the blog.
Bowl - Crate & Barrel (similar)

Beetroot Pachadi / Yogurt Dressing (serves 3 adults)
Ingredients
Beetroot - 1 grated
Yogurt - 5 spoonfuls (+ water to make yogurt creamy)
Onion - 1/2 cup, chopped.
Oil - 3 teaspoon
Mustard seeds - 1/4 teaspoon
Channa dal - 1/2 teaspoon
Urad dal - 1/4 teaspoon
Green chili - 1 chopped
Red chili -1 chopped
Salt - to taste

Spices to grind
Grind the following spices together to make a paste and keep it aside.
Green chili - 1
Red chili - 1
Cumin seeds - 1/2 teaspoon
Pepper corns - 5
Garlic - 1 clove
Ginger - same as garlic

Steps:
1. Heat oil in a pan. Once the oil is hot, add mustard seeds. After it splutters, add the channa dal, urad dal and fry till they turn brown. Then, add chopped red chili, green chili and onions. Sauté till they are cooked. Now add the grated beetroot, and salt(add only for the beetroot, you can add more salt to the yogurt later) and cook for 5 minutes, or until beets are cooked.

2. Let the beetroot completely cool before you add it to the yogurt.

2. Take the yogurt, add water, and mix well to make it smooth & creamy.

3. Add the paste and the cooled beetroot masala to the yogurt, add salt to taste and mix well.

4. Your pachadi is now ready. Enjoy it with hot rice.


Plate - HomeGoods (similar)



Do make this recipe and let me know how you like it in the comments below.

Thanks for reading. Have a good week.

xo,
Hems
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7 comments:

  1. Looks yummy!! Love the color of beetroot pachadi!!
    Xoxo,
    Love from www.trangscorner.com {a lifestyle, fashion, beauty, and food blog}

    ReplyDelete
  2. This looks incredible.... definitely adding it to my "things to try" list...

    Ashleigh xx
    www.quintessentiallyme.co.uk

    ReplyDelete
  3. Looks delish!! Best wishes for the new year!

    ReplyDelete
  4. This looks so delicious & colorful. I've never tried beetroot pachadi before. :]

    // ▲ itsCarmen.com ▲

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  5. This looks delicious! I love beets, but I don't use them in recipes nearly enough. I'll have to give this a try!

    By the way, I'm hosting a weekly favorites blogger link up on my blog today. I'd love for you to come share your favorite post of the week!

    Lifestyle by Joules

    ReplyDelete
  6. This looks and sounds incredible!

    xx Kelly
    Sparkles and Shoes

    ReplyDelete
  7. This looks delicious! I love that you are raising awareness about breast cancer as well!
    xx Annie
    http://www.somethingswellblog.com/

    ReplyDelete

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