Beetroot Pachadi | Kerala Style Beetroot Raita Recipe
Beetroot Pachadi is a Kerala Style Beetroot Raita Recipe made with cooked beetroots, coconut and curd. It is one of the side dishes or condiments that are served on a banana leaf during Vishu and Onam Festival for Sadya.
Servings 6 people
Ingredients
- 3 Beetroots approximately 300 gms or 1 & 1/2 cup grated
- 1 ½ cup Thick Curd or Yogurt
- Salt to taste
To be Ground into a thick paste
- ¾ cup freshly Grated coconut
- ¼ teaspoon Cumin Seeds
- 2 Green Chillies
- 1 teaspoon Grated Ginger
For Tempering
- 2 teaspoon Coconut Oil
- 1 teaspoon Urad Dal or Ulutham Paruppu
- ½ teaspoon Mustard Seeds, Kadagu or Rai
- 2 Whole dry red chillies
- A sprig of Curry leaves
1 cup is 250 ml, 1 tablespoon 15 ml, 1 tsp 5ml
Instructions
- Pressure Cook 3 beetroots until they are soft. Once cool, peel the skin, grate and keep aside.
- In a mixer grinder jar, add grated coconut, cumin seeds, green chilies and ginger. Grind to a coarse texture without using water.
- Whisk or beat the curd until smooth, add salt.
- Add the curd and the coconut mix to the cooked and grated beetroots. Mix well. Adjust seasoning, if required.
- In a tempering pan, heat coconut oil. Add mustard seeds, once it crackles, add urad dal, whole dry red chilies and curry leaves. Note - Curry leaves tend to splutter so ensure you keep distance and keep the gas stove on medium heat to avoid burning. Add a pinch of hing and switch off the flame.
- Pour this tempering over the beetroot and curd mixture, mix well and serve. If serving later, refrigerate and add the tempering just before serving.
Notes
- The consistency of this pachadi is quite thick because of the coconut paste and the thick curd used. Do not make this pachadi runny by adding more curd or mix it with water.
- Leftovers refrigerate well and can be used within 24 to 48 hours depending on the weather. In summers, the shelf life is less as the curd turns sour easily.