Beetroot pachadi is a refreshing and nutritious South Indian dish made with beetroot, curds and spices.
Pachadi is a variant of raita. This is a traditional South Indian dish and is popular in Kerala and Tamilnadu. Pachadi is an important element of Onam Sadya – an elaborate meal served during Onam festival. Pachadi is made by cooking the chosenvegetables or fruits till they become tender and is then mixed with curds. A tempering of spices is added to the pachadi . It makes for a good side dish with meals and also pairs well with steamed rice.
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About Beetroot Pachadi
Beetroot Pachadi is a traditional South Indian yoghurt based dish. Grated beetroots are cooked with coconut masala paste. It is is then mixed with whisked curds and tempered with spices. Beetroot imparts a beautiful colour to the dish. Apart from being visually attractive, beetroot pachadi is a nutritious dish and adds a cooling element to the meals. Beetroot Pachadi with steamed rice makes for a perfect lunch option for hot summer days.
List of ingredients to make Beetroot Pachadi
Beetroots : Choose fresh, firm beetroots.
Spices and herbs : green chillies, ginger, cumin seeds, curry leaves
Fresh coconut
Curds and salt
For tempering : oil, mustard seeds, udad dal, asafoetida, curry leaves and dry red chilly
Step-wise recipe with pictures
Wash the beetroots and peel them.
Grate the beetroots and keep aside.
Into a mixing jar, add grated coconut, green chillies, ginger, cumin seeds and curry leaves. Add some water and blend to a fine paste. Keep aside.
In a mixing bowl, add curds. Whisk well and keep aside.
Heat a pan. (I have used a clay pot). Add grated beetroot, salt and ¼ cup water. Cover and cook for 5 to 7 minutes.
Next, add the coconut paste and mix well. Cover and cook for 2 to 3 minutes.
Turn off the heat. Add whisked curds and mix well.
For the tempering, heat oil in a small pan. Add mustard seed, udad dal, asafoetida, curry leaves and dry red chilly.
When the ingredients start spluttering, por the tempering into Beetroot pachadi
Serve beetroot pachadi with steamed rice.
Recipe Card
Beetroot Pachadi
Ingredients
- 2 medium sized beetroots
- ½ cup fresh coconut, grated
- 3 green chillies
- a small piece of ginger
- ½ tsp cumin seeds
- few curry leaves
- 1 cup curds
- salt to tasteÂ
For tempering
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp udad dal
- a pinch of asafoetida (hing)
- few curry leaves
- 1 dry red chilly, broken into piecesÂ
Instructions
- Wash and peel the beetroots.
- Grate them and set aside.
- Into a mixer jar, add freshly grated coconut, green chillies, ginger, cumin seeds and curry leaves.
- Add little water and blend to a fine paste. Keep aside.
- In a mixing bowl, add curds.
- Whisk well and keep aside.
- Heat a pan ( I have used a clay pot).
- Add grated beetroot, salt and ¼ cup water.
- Cover and cook for 5 to 7minutes.
- Next, add the coconut paste and mix well.
- Cook covered for another 2 to 3 minutes.
- Turn off the heat.
- Now add whisked curds and mix well.
- For tempering, heat oil in a pan.
- Add mustard seeds, udad dal, asafoetida, curry leaves and dry red chilly.Â
- When the ingredients start spluttering, pour the tempering into beetroot pachadi.
- Serve beetroot pachadi with steamed rice.
Recipe Video
Frequently asked Questions
Can Beetroot Pachadi be made vegan?
Beetroot Pachadi can be made vegan by using coconut milk yoghurt or dairy free yoghurt. Recipe for Vegan Peanut curd is here.
Can Beetroot Pachadi be made ahead of time?
Yes it can be made ahead of time and stored in the refrigerator. The tempering can be added just before serving .
More Beetroot Recipes
Beetroot Rasam
Beetroot Dip
Beetroot Poriyal
Beetroot Hummus
Beetroot Stir fry
Beetroot Carrot Salad
Beetroot & Pomegranate Raita
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