Beetroot pachadi recipe, Kerala style beetroot raita recipe

Beetroot pachadi recipe kerala style with coconut and spices.I always make beetroot pachadi this way but always wanted to try kerala style beetroot raita with coconut, finally did and loved it so much.I never thought adding coconut spice mixture to this raita would take it to a different level yes it is so yum.

I just had this raita as such and finished half of it 😉 as no one is fond of beets except me and gugu.

Print Recipe Pin Recipe

Beetroot pachadi recipe

Beetroot pachadi recipe with coconut kerala style onam sadya recipe.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup beetroot(grated)
• a pinch of turmeric powder
• 1/2 cup thick curd
• salt to taste
• water as needed

To grind together:

• 1/4 cup coconut(grated)
• 1 small green chilli
• 1/2 inch piece ginger
• 1/4 tsp mustard seeds
• 1/4 tsp jeera

To temper:

• 1 tsp oil
• 1/2 tsp mustard seeds
• 2 small red chillies
• a small sprig curry leaves

Instructions

• To a mixer jar - add coconut along with green chilli,jeera,mustard seeds and ginger.Add little water to it.
• Grind it to a fine paste,Set aside. In a pan add grated beetroot.Add required salt.
  
• Add turmeric powder, saute for  2 mins then cook covered.
  
• Cook until it becomes soft, keep stirring in between.Add coconut paste to it.
  
• Heat a tadka pan with coconut oil - add items listed under 'to temper'.
  
• Let it splutter.Meanwhile beetroot must have cooked well with the coconut spices.Keep stirring to avoid burning at the bottom.
  
• Add whisked curd to it.Mix well.
  
• Finally add the tempering , give a quick mix and switch off.
  
• Serve with rice and curry.

Notes

• We are a bit under spice so it was a bit spicy for our taste buds.Next time I would add just 1/2 green chilli 🙂
• Use thick curd.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

How to make beetroot pachadi recipe:

1. To a mixer jar – add coconut along with green chilli,jeera,mustard seeds and ginger.Add little water to it.
   
2. Grind it to a fine paste,Set aside.In a pan add grated beetroot.Add required salt.
   
3. Add turmeric powder, saute for  2 mins then cook covered.
   
4. Cook until it becomes soft, keep stirring in between.Add coconut paste to it.
   
5. Mix well and cook for few mins until raw smell of coconut leaves.Meanwhile whisk curd till smooth and creamy, keep it ready.
   
6. Heat a tadka pan with coconut oil – add items listed under ‘to temper’.
   
7. Let it splutter.Meanwhile beetroot must have cooked well with the coconut spices.Keep stirring to avoid burning at the bottom.
   
8. Add whisked curd to it.Mix well.
   
9. Finally add the tempering , give a quick mix and switch off.
   

Serve with rice and curry.

You can serve beetroot pachadi with rice and curry of your choice.