Gajar Beet Pachadi(Gajar Beetroot Salad)


This dish I had first tasted at my friend Dr Pradnya Bedekar’s home…….I just loved it.

This is a typical Maharashtrian salad,usually served with authentic Maharashtrian meal.


1 cup grated Carrot.

1/4 cup Onion chopped(Optional).

1/4 cup grated Beetroot.

2 tbsp Shengdana kut(Ref glossary).

2 tbsp grated Coconut.

1/2 tsp Sugar.

Pepper powder to taste.

Salt to taste.

1 tbsp chopped Corriander leaves.

For Tempering(Optional)

1 tsp Ghee.

1/2 tsp Rai ( Mustard seeds).

6 Curry leaves.

pinch of Hing ( Asafoetida.)


Mix all the above ingredients in a bowl.Heat Ghee,add rai,hing and curry leaves.

Add to the mixture.Mix well.Garnish with chopped corriander leaves.Serve immediately.

Tip:Tempering is optional,can also be nmade without tempering.

Avoid adding onion if making on any auspicious occassion.

Happy Cooking !!!




Published by Sameera's Kitchen

A little blog about ordinary and extra ordinary cooking that I do on daily basis for me and my loving family,I am a working woman pursuing an exiting career in aviation industry,with a ten year old kid.. with whatever little time I have spare in my hand after doing day to day chores......I utilise it for cooking and baking......It refreshes me completely.

One thought on “Gajar Beet Pachadi(Gajar Beetroot Salad)

  1. good recipe thanks for reminding not prepared it for a long time now. keep on adding more of ur recipes especially sabudana vada that u made was excellent just ur recipes always are. pradnya

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