Beetroot pachadi from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 51) by Meera Sodha

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kate_fkpmxf on September 11, 2025

    So so good! I took the advice of others here and roasted the beets. Rubbed in oil and wrapped in foil, cooked at 375F in an air fryer for 45 minutes. Very easy, hands off prep. Served with pan fried panela cheese.

  • TheFootes on December 21, 2021

    5 stars from me! Such an interesting & unusual flavor combination. I'd second the ideas of using pre-cooked beets or roasting them whole -- whatever's most convenient :-) I've liked most of what I made from this book.

  • jenburkholder on August 06, 2020

    A rare success from this book. We roasted the beets rather than boiling, but other than that followed the directions. It was delicious, chock full of spice but with a distinct beet flavor. Definite repeat.

  • Hannaha100 on December 30, 2017

    This was good but next time I'd definitely use pre-cooked beetroot to drastically shorten cooking time. Used soy yoghurt and left out chilli. Could pre-make coconut yoghurt sauce. Would make again.

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