Beetroot Thayir Pachadi

9 responses

  1. krystyna
    January 15, 2010

    Congratulations! Your new website is Excellent!

    I like beets. I drink beet juice almost every day./beet, carrots, apples + lemon/

    Good luck!

    January 15, 2010

    Great beginning Madhu. God bless u both in ur new endeavour.
    ur beet patchadi looks yummy. i used to make it. It really tastes well. Even in salads with ma-inghi and sambar also beet used to be very tasty.

    Thank you very much Chithi.

  3. Supriya
    January 15, 2010

    Congrats on your new website Madhu. I love ur beetroot raita & make it often myself.

  4. Swarna
    January 15, 2010

    There is a 1/2 beet sitting alone in my fridge …now i know what to do. I do the exact same pachadi with steamed diced zucchini but never thought I could substitute beets there, thanks Madhuram.
    the site is awesome

  5. deana
    January 16, 2010

    The colors are amazing… and beets in raita sound delicious!!! Great blog… glad I found you!

  6. Nita
    July 17, 2010

    I have never cooked beets. I will definitely try this! It looks so good, especially the color.

  7. bilva
    November 23, 2010

    A small tip, if you won’t mind.

    You don’t need to dunk the beet in water (and thus lose a bit of the nutrition). You place the beet dry in a small bowl, place the bowl in water inside the pressure cooker, — usually PC’s come with a small steaming plate which you can place at the bottom of the PC and then the bowl on top of it and so forth… — then shut the PC, place the steam stopper and cokk for 3 whsitles. The beet is soft yet crunchy and no loss of nutrition.
    (those without a PC can use a regular pot with 2″ level water, place bowl with beet in water, cover pot and boil 45 min after boiling point. Periodically top up water in pot)

  8. bilva
    November 23, 2010

    sorry… hit send too soon!

    PC people, pls make sure there is 2 inch water level below the beet bowl!

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