Dassana's Veg Recipes · by Dassana Amit★ 4.9 (9)
Beetroot Pachadi Recipe (Beetroot Chutney)
NUTRITION · PER SERVING15M COOK
CAL 7%·PRO 4%
CARBS 10G30% OF CAL
3G FIBER0G ADDED0G INTRINSIC1G OTHER5G TOTAL SUGAR
FAT 10G67% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant South Indian chutney made from beetroot, coconut, and lentils with warm spices. Tangy and aromatic, served as a dip with breakfast breads.
condimentindian🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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)
- 1 to 2 teaspoons sesame oil ((gingelly oil) or any neutral oil)
- ½ teaspoon mustard seeds
At a glance
PER SERVING · TIME 15M
CAL 7%·PRO 4%
CARBS 10G30% OF CAL
3G FIBER0G ADDED0G INTRINSIC1G OTHER5G TOTAL SUGAR
FAT 10G67% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 7m
- Cook
- 8m
- Sodium
- 433mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 303mg
- Calcium
- 18mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 7M
- SODIUM
- 433MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.