Beetroot pachadi is a South Indian dish, from the state of Kerala. Pachadi in Malayalam (the state language) is a generic reference to any side dish made with curd and is usually on a sweeter note. Different varieties of pachadis made with fruits or vegetables are quite favored in Kerala, and are a must on the menu for festivals like Onam & Vishu, and auspicious occasions like weddings.
Beetroot pachadi stands out among other dishes for its vibrant color, and the refreshing taste which is generally unexpected from a recipe out of beetroot. Lots of people do not enjoy beetroot in general, but this dish is an exception and I would surely like you all to try this out.
Prep time : 30-45 mins
Serves : 4 servings
Beetroot : 2 small (grated finely or finely minced)
Coconut : ¼ cup (grated)
Green chilies : 2
Cumin seeds : small pinch
Yogurt : ½ cup
Mustard seeds : small pinch
Salt : as required
Oil : as required
Curry leaves : 1 or 2 sprig
- Peel and grate the beetroots, and keep them aside.
- Grind coconut, cumin seeds and green chilies.
- Add a little oil to a pan and saute the grated beetroots for 2 minutes with a little salt, on a low flame. Add ¼ cup water and cook it with a closed lid.
- As the water evaporates and the beetroot gets cooked, add the grinded paste and mix well. Turn off the flame and allow it to cool.
- Beat yogurt and mix it evenly with the beetroot, taste and add salt as needed.
- Take another pan for tempering by adding a little oil in a low flame, mustard seeds, curry leaves and dry red chilies. As the mustard seeds start to splutter, add the tempering to beetroot and mix well.
Serve with steamed rice.