Beetroot Pachadi Recipe
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.
Servings2
Ingredients
- 1 cup beetroot grated
- ¼ teaspoon turmeric powder
- 1 cup thick curd
- salt to taste
- water as needed
To grind together:
- ¼ cup coconut grated
- 1 small green chilli
- 2 tiny pieces ginger
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
To temper:
- 1 tablespoon coconut oil
- ¾ teaspoon mustard seeds
- 1 big red chili or 2 small red chilies
- a small sprig curry leaves
- a pinch hing
Instructions
- Add ¼ cup coconut along with 1 green chili, ¼ teaspoon cumin seeds, ¼ 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 ¼ teaspoon turmeric powder.
- Saute for 3-5 minutes until raw smell leaves.
- Add around ½ 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 ¼ 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 ¾ 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 ½ cup curd but if you want more gravy then add 1 cup.
Nutrition Facts
Beetroot Pachadi Recipe
Amount Per Serving (75 g)
Calories 151
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 8mg3%
Sodium 163mg7%
Potassium 512mg15%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 11g12%
Protein 5g10%
Vitamin A 515IU10%
Vitamin C 71mg86%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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