BEETROOT PACHADI RECIPE |
STARTUP COOKING
Beetroot Pachadi – a healthy, flavored raita recipe made with grated beetroot, curd and coconut masala paste. It tastes little sour, sweet and spicy dish.
It is a delicious main course recipe usually prepared in South India, especially kerala during onam celebration feast as part of sadya, and also it can be made for other occasions like pongal, new year, etc.,
Sadya is never complete without serving this beetroot pachadi along with steamed rice, Erissery, olan, sambar, rasam, paruppu, carrot beans thoran, puli inji and payasam. This flavored curd has an attractive pink color and a nice aroma that will make you drool.
Beetroot has packed with lots of essential nutrients and it has a great source of fibre, manganese, potassium, iron and vitamin C. It help us to improved blood flow, lower blood pressure and support brain health, etc.,
This recipe is very simple and easy to make. And you can also make this pachadi with or without grated coconut and it tastes equally good. Follow my step by step photo recipe to prepare Beetroot Pachadi. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
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RECIPE FOR BEETROOT PACHADI
Coarse : Lunch
Cuisine : Kerala
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 10 min
Total Time : 20 min
kerala recipes,
- pineapple pulissery
- green gram curry
- carrot thoran
- nadan mutta roast
- appam
- fish moilee
- kadala curry
- idiyappam
INGREDIENTS
To cook
- 1 beetroot – peeled and grated
- 1/2 cup water
- salt – to taste
- 1 cup curd
To Grind
- 1/2 cup fresh grated coconut
- 2 green chilli
- 1 tsp cumin seeds
- 1/2 ginger
For Tempering
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 2 red chilli
- 1 spring curry leaves
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PROCEDURE
- in a mixer jar, add fresh grated coconut, green chilli, ginger and cumin seeds
- grind to a smooth paste with little water and set aside
- in a sauce pan, take grated beetroot, salt and water
- mix well and cook in low medium flame for 10-15 minutes
- now add the ground coconut paste to the cooked beetroot and mix well
- cook in low medium flame for 5 minutes or until the raw aroma of coconut goes off and then switch off the flame
- add well beaten curd and mix well until the pachadi turns silky smooth consistency, pachadi is ready
- for tempering, heat a tsp of coconut oil and temper with mustard seeds, red chilli and curry leaves
- pour the tempered ingredients over the pachadi and mix well
- serve it with hot steamed rice
NOTES
- if you are vegan, skip adding the curd and use tamarind pulp while grinding the coconut paste
- add more green chilli, if you prefer spicy pachadi
- beat the curd well or else the pachadi may turn curdle
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BEETROOT PACHADI WITH STEP BY STEP PHOTO RECIPE
Take 1 large beetroot, peel the skin and grate the beetroot
add grated beetroot, water and salt
mix well
cover with lid and cook on medium flame for 10 minutes
beetroot cooked well
in the mixer jar, add grated coconut, cumin seeds,
green chilli and ginger
grind to a smooth paste with little water
add ground coconut paste
mix well and cook for 3-5 minutes or until the raw smell goes
and then switch off the flame
add whisked curd
mix well
for seasoning, heat a tsp of oil in the pan, temper with mustard seeds, red chilli and curry leaves
transfer the pachadi to the bowl
pour the seasoning over the pachadi
mix well and serve with hot steamed rice