KERALA STYLE BEETROOT PACHADI RECIPE

Jul 26, 2022
By Mary Anthony
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KERALA STYLE BEETROOT PACHADI RECIPE

Pachadi refers to a traditional South Indian side-dish. In Kerala and Tamilnadu, pachadi is a side-dish curry similar to the north Indian Raita. There are different varieties of pachadis .

Beetroot Pachadi is made with cooked beetroot and plain yogurt and has a bit sweet taste. Many varieties made of the same key recipe exist in different parts of Kerala. It’s served on the occasion of Onam, Vishu, and on Kerala Sadya.

Beets are highly nutritious and loaded with health-promoting properties. They can support the health of your brain, heart, and digestive system, be a great addition to a balanced diet, boost athletic performance, help alleviate inflammation, and possibly slow the growth of cancer cells.

Beets are rich in folate (vitamin B9) which helps cells grow and function. Folate plays a key role in controlling damage to blood vessels, which can reduce the risk of heart disease and stroke. Beets are naturally high in nitrates, which are turned into nitric oxide in the body.

INGREDIENTS

Beetroot – 1 cup chopped
1 or 2 Green Chillies
1 cup Grated Coconut
½ tsp Mustard Seeds
1/2 tsp jeera
1/2 tsp sugar
Small piece of ginger
1 cup Plain Sour Curd
Salt to taste
1 tbsp Coconut Oil
½ tsp Mustard seeds
Few broken Red Chillies
1 sprig Curry leaves

METHOD

Peel and chop the beet ,

Pressure cook it with water + salt upto 2 or 3 whistles till soft OR cook in open pan for 10 mins.

Allow to cool.

Grind it into a coarse mixture .[ don’t grind smoothly – dont add any water ]

Transfer this to the same cooker .

In the same mixie jar , grind the grated coconut + green chillies + ginger into very fine paste .

Now add the mustard seeds + jeera + sugar and blend once . [ don’t grind the mustard seeds finely ]

Just add 1 or 2 tbsp curd instead of water if needed while while grinding .

Transfer this also to the pan .

Now blend the curd also and transfer to the pan .Mix all the ingredients well.

Keep on low flame .Stir and continuously and cook till the mixture becomes hot just for 1 or 2 mins – it should not boil .

Heat oil for tempering in a small frying pan, add mustard seeds, when the mustard seeds start popping, add dried red chillies, curry leaves, give it a mix, and add it to the pachadi.

serve with rice .

NOTE

Use a mixture of buttermilk and curd if you prefer the pachadi to have a thin consistency.
Some add ginger and jeera also while grinding .
We can try the same recipe with different veges like – carrot / doodhi / red pumpkin / cucumber / pineapple / mango etc