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Beetroot Pachadi/Beetroot with Yogurt

Beetroot cooked in a mildly spiced coconut gravy and mixed with creamy yogurt. One among the popular sadya recipes, best served with steamed rice...!

Course: Side Dish
Cuisine: Indian
Keyword: beetroot pachadi, kerala, sadya
Servings: 3
Author: Akhila
Ingredients
  • 2 small beetroot (grated finely or finely minced)
  • ½ cup grated coconut
  • 2 green chilies
  • ¼ tsp cumin seeds
  • ½ cup - 1 cup Yogurt (beaten)
  • 1 tsp mustard seeds
  • Salt (as required)
  • Oil (as required)
  • 1 or 2 sprigs Curry leaves
Instructions
  1. Peel and grate the beetroots, and keep them aside.

  2. Grind coconut, cumin seeds and green chilies. Set aside.

  3. Add a little oil to a pan and saute the grated beetroots for 2 minutes with a little salt, on a low flame. Add 1/2 cup water and cook it with a closed lid on medium flame.

  4. As the water evaporates and the beetroot gets cooked, add the grinded paste and mix well, cook for 3-4 minutes. Turn off the flame and allow it to cool.

  5. Beat yogurt in a separate bowl and mix it evenly with the cooked beetroot, taste and add salt as needed.

  6. Tempering: Heat oil in a separate pan. Splutter mustard seeds, and add dry red chilies and curry leaves. Transfer it to the prepared pachadi and mix well.

  7. Serve with steamed rice. Enjoy!