There are a lot of Pachadi varieties. Here I am gonna make Kerala Style Beetroot Pachadi / Beetroot Raita, which is an authentic Kerala dish and is a part of Kerala’s Onam feast Sadhya. I love the Beetroot Pachadi’s bright pink color which makes the Sadhya look so colorful. It is also very easy to make with few ingredients. I used to hate Beetroot when I was a child, but once I tasted Beetroot Pachadi I’ve grown to love it.
Beetroot Pachadi is similar to the North Indian beetroot Raita which has a fabulous color and delicious taste. Blending the beetroot with coconut paste and yogurt gives it a creamy texture. You can also serve it along with Steamed rice, Dal curry, and Papad. You can also check my Thoran varieties
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I have a bite-sized video to show you how to make this recipe.
Ingredients
- Beetroot, big sized – 1, peeled & grated
- Yogurt / Curd – 1 cup, beaten
- Salt – to taste
- Water – As needed
To Grind:-
- Coconut – 1/4 cup, shredded
- Green chili – 2
- Ginger – 1 small piece
To Temper:-
- Mustard seeds – 1/2 tsp
- Curry leaves – 1 sprig
- Coconut oil – 1 tbsp
Instructions
- Peel and grate the beetroot. Boil it in enough water with salt till it absorbs all the water.
- Grind coconut, green chili, ginger, into a paste. If needed, sprinkle some water while grinding to make it into a fine paste.
- Add coconut paste to the cooked beetroot and saute it well. Switch off the flame and then add yogurt and mix it well.
- Heat oil in a pan, add the items given under to temper and add this to the beetroot mixture and mix it well.
Kerala Style Beetroot Pachadi / Beetroot Raita is ready to serve along with steamed rice, dal curry, and papad.
Notes
- Some people add turmeric powder to the beetroot which will ruin the color. So please don’t add it.
- Once you add the yogurt/curd, don’t keep it in the flame.
- Using coconut oil is preferable which makes it taste more delicious.
- Before adding yogurt/curd, you must beat or blend the yogurt to avoid lumps.
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