Gajar BeetrootPachadi.


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 !!!




One thought on “Gajar BeetrootPachadi.

  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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