Beetroot Pachadi is a popular Kerala style raita made as a part of Onam Sadya. Beetroot Pachadi is made commonly in Kerala for rice meal and is one of the healthy side dishes for rice. Learn to make Beetroot Pachadi with step by step pictures and video.
Beetroot Pachadi is a Kerala style raita with coconut and spices. I always make beetroot raita but kerala style is with the addition coconut and other spices. This is totally different with coconut flavor and tastes delicious.
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About Beetroot Pachadi
Beetroot Pachadi is made using a tasty blend of cooked beetroot along with coconut, cumin seeds, green chili and tempered with spices. Beetroot Pachadi also known as Beetroot Thayir Pachadi is a popular Kerala style raita.
I loved this pachadi so much. I never thought adding coconut spice mixture to this pachadi would take it to a different level yes it is so yum. If you love beetroot then this pachadi is just for you, do try and enjoy!
This Beetroot pachadi tastes slightly sweet, tangy and spicy so sure will loved by all. The vibrant pink color is a treat to the eyes and will catch the attention of kids too. This is one of the healthy options to make kids eat beetroot.
I remember eating beetroot just for the pink color. Amma used to mix beetroot poriyal with curd rice and seeing the baby pink color always fascinated me and I used to complete it fully.
Beetroot Pachadi Video
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Beetroot Pachadi Ingredients
- Beetroot – Choose fresh beetroot, grate it using a medium holed grater and use it. You can use chopper to chop it finely too.
- Coconut paste – A special paste is made using coconut, cumin seeds, mustard seeds, ginger and green chilies.
- Turmeric powder – Turmeric powder is added along with salt to cook beetroot. Turmeric powder is added to retain the vibrant color of the beetroot.
- Curd – Use thick curd that is not sour. Whisk it well and then add it.
- Tempering – A simple tempering using coconut oil, mustard seeds, curry leaves, red chili and hing is made and added.
- Coconut oil – Coconut oil adds great flavor to the pachadi. However you can use regular cooking oil too.
How to make Beetroot Pachadi Step by Step
1.Add 1/4 cup coconut along with 1 green chili, 1/4 teaspoon cumin seeds, 1/4 teaspoon mustard seeds, 2 small pieces of ginger.
2.Add little water and grind it to a slightly fine paste, Set aside.
3.Whisk 1 cup curd until smooth using a whisk and set aside.
4.To a pan add 1 cup grated beetroot along with required salt to taste and 1/4 teaspoon turmeric powder.
5.Saute for 3-5 minutes until raw smell leaves.
6.Add around 1/2 cup water to it, give a quick mix.
7.Cook covered for 10-12 minutes or until beetroot turn soft.
8.Open give a quick saute then add prepared coconut paste along with 1/4 cup rinsed water.
9.Saute well until raw smell leaves at least for 5 minutes. Then switch off and remove from flame.
10.Cool down completely then add whisked curd.
11.Mix it and adjust consistency by adding little water.
12.Mix well.
13.Now for the tempering : Heat 1 tablespoon coconut oil add 3/4 teaspoon mustard seeds, let it splutter. Then add few curry leaves and 1 big red chili or 2 small red chilies and a pinch of hing.
14.Add tempering to the raita.
15.Mix well.
Beetroot pachadi is ready!
Expert Tips
- Use thick curd that is not sour. Whisk it well until smooth. You can even run in mixer and add it for smooth consistency.
- Coconut paste should be semi fine.
- Adding coconut oil while tempering gives great flavor, however you can use regular cooking oil too.
- I used one medium sized beetroot, grated and measured 1 cup tightly packed.
- For 1 cup beetroot you can even add 1/2 cup curd but if you want more gravy then add 1 cup.
Serving & Storage
Serve Beetroot Pachadi as a side dish with rice.You can even serve it with chapati tastes great. This keeps well in fridge for 2 days.
FAQS
1.Is beetroot pachadi and beetroot chutney the same?
No beetroot pachadi is raita made using curd served as aside dish for rice but beetroot chutney has no curd and is served with idli, dosa.
2.Is beetroot pachadi and beetroot raita same?
Beetroot pachadi and raita are verbally same but pachadi here refers to the kerala style pachadi which involves cooking beetroot with coconut paste and tempered with spices. But raita is made simple by cooking beetroot then adding curd and finally tempering with spices.
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Beetroot Pachadi Recipe
Ingredients
- 1 cup beetroot grated
- 1/4 teaspoon turmeric powder
- 1 cup thick curd
- salt to taste
- water as needed
To grind together:
- 1/4 cup coconut grated
- 1 small green chilli
- 2 tiny pieces ginger
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
To temper:
- 1 tablespoon coconut oil
- 3/4 teaspoon mustard seeds
- 1 big red chili or 2 small red chilies
- a small sprig curry leaves
- a pinch hing
Instructions
- Add 1/4 cup coconut along with 1 green chili, 1/4 teaspoon cumin seeds, 1/4 teaspoon mustard seeds, 2 small pieces of ginger.
- Add little water and grind it to a slightly fine paste, Set aside.
- Whisk 1 cup curd until smooth using a whisk and set aside.
- To a pan add 1 cup grated beetroot along with required salt to taste and 1/4 teaspoon turmeric powder.
- Saute for 3-5 minutes until raw smell leaves.
- Add around 1/2 cup water to it, give a quick mix.
- Cook covered for 10-12 minutes or until beets turn soft.
- Open give a quick saute then add prepared coconut paste along with 1/4 cup rinsed water.
- Saute well until raw smell leaves at least for 5 minutes. Then switch off and remove from flame.
- Cool down completely then add whisked curd.
- Mix it and adjust consistency by adding little water.
- Mix well.
- Now for the tempering : Heat 1 tablespoon coconut oil add 3/4 teaspoon mustard seeds, let it splutter. Then add few curry leaves and 1 big red chili or 2 small red chilies and a pinch of hing.
- Add tempering to the raita.
- Mix well.
- Beetroot pachadi is ready!
Video
Notes
- Use thick curd that is not sour. Whisk it well until smooth. You can even run in mixer and add it for smooth consistency.
- Coconut paste should be semi fine.
- Adding coconut oil while tempering gives great flavor, however you can use regular cooking oil too.
- I used one medium sized beetroot, grated and measured 1 cup tightly packed.
- For 1 cup beetroot you can even add 1/2 cup curd but if you want more gravy then add 1 cup.
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