Pretty bright pink colored beetroot is not a favorite vegetable of my family, but when I see the fresh ones, cannot resist the urge to buy it. Health benefits of this veggie influences me to buy it intermittently though. Out of all dishes that I make using beetroot, best loved is beetroot chutney as a side dish to rice. Next comes this recipe, call it as beetroot pachadi or beetroot saasmi both are one and the same.

The gorgeous red beets are grated, then cooked for few minutes and then mixed with a coconut-mustard seeds paste to get this bright pink Beetroot Pachadi. This Beetroot Pachadi, popularly known in Udupi as Beetroot Saasmi is quite mild and has a light sweet taste to it due to the sweetness of beetroots. Tamarind and red chilly are used to give tangy and spicy note to it. Give this Beetroot Pachadi a try if you are looking for something different to serve with rice. It can also be served with dosa, idli or chapati.

Print Recipe

Beetroot Pachadi | Beetroot Saasmi Recipe in Udupi Style

Prep Time10

Cook Time10

Total Time20

Author: Sumana

Ingredients

Beetroot- 1 Medium sized Grated beetroot 1 cup
Grated coconut- 1/2 cup
Green chilly- 1 no.
Mustard seeds- 1/2 tsp
Tamarind- Small gooseberry sized
Salt- 3/4 tsp

Seasoning Ingredients

Cooking oil or coconut oil- 2 tsp
Mustard seeds- 1/2 tsp
Split black gram lentil- 1/2 tsp
Curry leaves- few

Instructions

Method

Wash, peel and grate beetroot using grater. Cook the grated beetroot till soft adding around 1/2 cup of water. It takes just few minutes to cook.
While beetroot is getting cooked, grind coconut, mustard seeds, green chilly, tamarind and salt together to a fine paste.
Mix the ground coconut paste with cooked beetroot.
Heat a seasoning pan adding oil, mustard seeds, split black gram lentil and curry leaves. When mustard seeds start to sizzle and pop, transfer it to Beetroot Pachadi.
You can serve this delicious beetroot pachadi or saasmi with rice and enjoy!