Kerala Style Beetroot Pachadi / How to Make Beetroot Pachadi / Beetrrot Pachadi for Onam Sadya / Beetroot in Curd Recipe.
Beetroot Pachadi / Beetrrot in yogurt and Coconut Gravy is very easy to cook and it’s a traditional Kerala side-dish served in sadyas on banana leaves. The color of this dish makes the whole meal look attractive. Pachadi is also made with Mango, Pineapple, Bitter guard, Cucumber etc. This pachadi goes well with rice.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Number of Servings – 6
Calories – 35 / 1 beet.
Ingredients for Beetroot Pachadi:
Beetroot (grated) – 2 medium sized
Yogurt (plain, sour, beaten) – 1 cup + ¼ cup (for grinding)
Turmeric Powder – ¼ tsp
Salt – as needed
Coconut – 1 cup
Cumin Seeds (Jeera) – ¼ tsp
Mustard – ¼ tsp
Shallots (small onion) – 2
For the Seasoning:
Coconut Oil – as needed
Mustard – ¼ tsp
Rice – 1 tsp
Shallots – 2 (finely chopped or crushed)
Green Chilly (slit) – 2
Ginger grated – 1″ piece
Red Chillies – 2
Curry Leaves – 2 sprigs
How to Make Beetroot Pachadi:
Clean the Beetroot. Grate it and keep it aside. In a mixer, grind Coconut, Cumin seeds, Shallots and Mustard in to a paste form by adding ¼ cup of Curd and keep it aside.
Heat Oil in a pan and allow Mustard seeds to splutter. Add Rice and mix it till it changes its colour. Now add Shallots and sauté (mix) it well. Add Green Chillies and grated Ginger till it gets brown colour. Add Red chillies and mix it for a while. Add Turmeric powder and Curry leaves. Add grated Beetroot and mix it till the raw taste of Beetroot goes off and water completely dries up. Add salt and mix it well. Add in the ground Coconut paste and simmer it for few minutes. Now add the beaten Yoghurt and mix it well.
Turn off the flame and remove from stove. Check for salt and if required add as per taste. Beetroot Pachadi is now ready for serving.
Enjoy your delicious, colourful Beetroot Pachadi with Rice.
My Recipe Notes on Beetroot Pachadi:
1. Serve Beetroot Pachadi as a side dish with any kind of steamed rice.
2. While adding yogurt, make sure that it doesn`t get boiled.
3. Since we do not get small onions here, I have used the big one, what we call back home as Savala.
4. Use a grater with big holes to grate beetroot, otherwise it will get mushy.
5. If your hands get stained while grating beetroot, clean off with some lemon juice.
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