Beetroot Pachadi Recipe (Beetroot Chutney)
User Reviews
4.7
27 reviews
Excellent
Beetroot Pachadi Recipe (Beetroot Chutney)
Report
This beautiful vibrant Beetroot Pachadi or Beetroot Chutney is a tasty healthy chutney variation made with grated beetroot, coconut, lentils, herbs and spices. Make in 30 minutes and serve as a breakfast dip with idli, dosa or vada.
Share:
Ingredients
Main ingredients
- 150 grams beetroot or 1 cup peeled and grated beetroot
- 6 to 7 curry leaves
- 1 to 2 green chilli - chopped or ½ to 1 teaspoon chopped
- 1 pinch asafoetida (hing)
- 1 tablespoon sesame oil (gingelly oil) or any neutral oil
- 1 teaspoon urad dal (split husked black gram)
- 1 teaspoon chana dal (split husked bengal gram)
- ⅓ cup coconut - fresh and grated
- ⅓ to ½ cup water for grinding chutney
- salt as required
For tempering
- 1 to 2 teaspoons sesame oil (gingelly oil) or any neutral oil
- ½ teaspoon mustard seeds
- 6 to 7 curry leaves
- 1 pinch asafoetida (hing)
Instructions
Prep
- Rinse, peel and grate 1 large beetroot (150 grams). You will need 1 cup grated beetroot.
Sautéing spices, beets
- Heat a pan and add 1 tablespoon sesame oil. Let the oil become hot and then lower the flame. Add the urad dal and chana dal.
- Fry stirring often on a low heat till both the lentils become golden. Do not burn them.
- Then add the grated beetroot. Stir and mix well.
- Now add the chopped green chillies, curry leaves and a generous pinch of asafoetida.
- Mix well and sauté on a low flame for 5 to 6 minutes or till the raw aroma of the beetroot goes away. Keep on stirring often while sautéing.
- Switch off the heat and add the grated fresh coconut. Mix very well.
- When the mixture becomes warm, take it in a grinder or blender.
Blending
- Add salt as per taste. Add ⅓ to ½ cup water and grind to a smooth chutney.
- Remove all the chutney in a bowl. Set aside.
Tempering
- Heat 1 to 2 teaspoons sesame oil in the same pan, in which the beetroots were sauteed. Add ½ teaspoon mustard seeds and let them crackle.
- Then add the curry leaves and a pinch of asafoetida (hing). Mix well and then switch off the heat.
- Pour the tempering mixture in the ground beetroot chutney. Mix very well.
Serving and Storage Suggestions
- Serve beetroot chutney with any idli or dosa variety. It can be served as a side dish with roti, chapati or paratha as well. Enjoy it with idli, rava Idli, dosa, rava dosa, neer dosa, adai or set dosa.
- This beetroot pachadi pairs nicely as a side chutney condiment with ven pongal, khichdi or a simple sambar or dal served with steamed Rice.
- I recommend to use up the entire pachadi in a day as it has coconut. Store leftovers in the fridge and try to eat the pachadi the same day or at the most keep it in the fridge for one day.
Notes
- Beets: Make sure to include beetroots that are fresh, firm, tender and juicy. Avoid using beets that are shrunk or have become limp or too softened.
- Consistency: Be careful not to thin out the beetroot chutney too much with water, as the flavors will get diluted. If you need to thicken the chutney then add some almond meal, almond flour, or ground roasted peanut powder or roasted chana dal powder.
- Flavor: Customize this beetroot chutney to your taste! If you want more heat then add more green chilies. If you like the sweetness from the coconut then add more.
- Scaling: You could easily scale this beetroot recipe and make a big batch.
- Coconut: I have used freshly grated coconut in the recipe. But, you can use unsweetened desiccated coconut if you do not have fresh coconut.
Nutrition Information
Show Details
Calories
138kcal
(7%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Sodium
482mg
(20%)
Potassium
222mg
(6%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
144IU
(3%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
39mg
Vitamin B6
1mg
Vitamin C
71mg
(79%)
Vitamin E
1mg
Vitamin K
1µg
Calcium
35mg
(4%)
Vitamin B9 (Folate)
448µg
Iron
1mg
(6%)
Magnesium
24mg
Phosphorus
45mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Sodium | 482mg | 20% |
| Potassium | 222mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 144IU | 3% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 39mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 71mg | 79% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 35mg | 4% |
| Vitamin B9 (Folate) | 448µg | |
| Iron | 1mg | 6% |
| Magnesium | 24mg | 6% |
| Phosphorus | 45mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
Other Recipes
You'll Also Love
