Beetroot Pachadi is a traditional Kerala dish. It is made with Fresh yogurt, coconut and spice blend and, Beetroot. Beetroot Pachadi is a part of Kerala sadhya (Kerala Vegetarian Thalli or Vegetarian Feat) . Pacahdi Recipe is very easy to make and beetroot pachadi is healthy too. To make beetroot pachadi we need just a few teaspoons of oil. At my home I usually Serve beetroot Pachadi with hot rice, kara kulambu and also with chapati. Beetroot Pachadi has mild spice so it goes well with kara kulambu. If you love a dish just because it is made with coconut then you’re going to devour Beetroot pachadi.
We can make similar pachadi with vegetables like okra/Vendakkai, Pumpkin,Raw Banana Stem(Vallai Thandu pachadi), and chow Chow. In TamilNadu, we call it as Beetroot Kootu or Beetroot Mor Kootu, usually prepared at Tamil Iyer and Iyengars Family.
Ingredients:
- 150 grams of beetroot, Chopped and Peeled
- 1/4 tsp of grated ginger
- 1 tsp of salt(adjust to taste)
- 1/4 tsp of asafoetida (Optional)
- 1 cup of thick and fresh Curd/yogurt or (for vegan version, use plant based yougurt or curd)
For Tempering:
- 3 tsp of coconut oil
- 5 curry leaves
- 1/2 dry red Chilli
For the Coconut Paste:
- 30 Grams of grated coconut (Discard the outer brown Skin), If you like coconut flavor, increase the coconut upto 50 grams.
- 1 Medium size green chili ( increase or decrease the spice level)
- 1/4 tsp of black mustard Seeds
- 1 Tsp of Cumin Seeds
- 1/2 cup of fresh thick yogurt
Procedure:
Step 1:
1. Add just enough water to wet the bottom of the cooker, some salt and, Pressure cook the beetroots until well cooked.
2. Once cooked, Discard the beetroot cooked water and mash the beetroots. (grate or grind)
Step 2:
3. Add all the ingredients under ‘coconut paste’ label to a blender and blend well until combined. Strictly don’t add water, If required add curd to help the grinding process.
4. Keep it aside.
Step 3:
1. In a small pan, heat up some coconut oil and add in the curry leaves and red chili.
2. Add in the mashed beetroot, coconut paste, some salt, and grated ginger. Saute everything over medium-low heat for a minute or so.
3. Switch off the stove and add the thick curd and give it a quick mix.
4. That’s it Beetroot Pachadi is ready to Serve!
Note:
1. Do not add water to this recipe
2. Once the coconut paste and curd are added, maintain the heat on medium-low otherwise, curd may separate.
