Beetroot is packed with vitamin C, iron and magnesium. Most importantly, it is low in fats and high in fibre and hence very good for health. Now, for those who are planning a baby should consume beetroot daily as it helps in maintaining the haemoglobin levels and removes toxins from the body. But, if you don’t prefer having beetroot in salads, the best way to incorporate it in is by the way of beetroot pachadi. So to say lady, shine and glow with this colourful and tasty quick-whip side dish.
|Serves||Preparation Time||Cooking Time|
|4 People||5-10 Minutes||10-15 Minutes|
- 3 beetroots, cooked and grated
- 1 tbsp oil / ghee
- 3 green chillies
- 1 tsp asafoetida
- 1 tsp cumin seeds
- 100 gm curd
- 1 tsp sesame seeds
Clean the beetroots and pressure cook them for 2 whistles until they become soft and tender.
Now grate them and keep it aside.
Take curd in a bowl. Add salt and a pinch of sugar and give it a good stir.
Place a heavy-bottom pan on medium heat and pour oil. Add cumin seeds and sesame seeds, and let them splutter. Next, add green chillies, curry leaves, asafoetida and chopped ginger and stir it well.
Now add grated beetroot in the pan and sauté it for 2 minutes. Remove it from the heat.
Mix beetroot in the curd and stir it again.
Serve beetroot pachadi as an accompaniment with chapati or rice.
|Total Fat||5.5 gm|
|Total Carbohydrates||8.8 gm|