Beetroot Pachadi is a divinely tasty blend of cooked beetroot, coconut and tempered Beetroot Pachadi is made commonly in Kerala for rice meal & Onam Sadhya and the tastiest form of beetroot. Beetroot Pachadi Recipe is described in this post with step by step pictures.
Beetroot Pachadi is kerala style with coconut and spices.I always make beetroot pachadi this way but always wanted to try Beetroot Pachadi finally did and loved it so much.I never thought adding coconut spice mixture to this pachadi would take it to a different level yes it is so yum.
I just had this pachadi as such and finished half of it 😉 as no one is fond of beets except me and gugu.
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Beetroot Pachadi
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 Beetroot Pachadi 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.
Beetroot Pachadi Recipe Step by Step
- 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.
- Mix well and cook for few mins until raw smell of coconut leaves.Meanwhile whisk curd till smooth and creamy, keep it ready.
- 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.
You can serve beetroot pachadi with rice and curry of your choice.
Expert Tips
- 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.
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