Beetroot Pachadi

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My kids love beetroot. So usually it’s not a fuss making them eat it. They love the upperi and Azza always asks for “red pooris” in case she is in a mood for some. πŸ˜€ I love using beetroots in bakes – it makes cakes amazingly moist, like this chocolate cake or these brownies.

 

Anybody who has eating Keralite food would always think of a sadya – that meal on a long banana leaf, with rice and then so many curries. My colleague P once indicated a very funny incident when she was invited by a fellow classmate for a sadya. As they were seated in front of the leaf, she cringed seeing the quantity of each dish they were dropping off at the leaf – it’s never a huge quantity, mostly it’s a spoonful or slightly more. She didn’t notice the amount of dishes that were there. Once the rice, sambar, moru and rasam poured in, she was a bit taken aback by how filling the meal was and how she couldn’t finish it! πŸ˜€ It happens to me too, I get so excited about eating it all but finishing it off to the fullest is definitely a task!

 

Pachadi is one dish that is served for the sadya. It is a very easy side dish that involves yogurt and ground coconut, taken in varying proportions and is slightly sweetened by the main ingredient. It is basically a raita but with a twist of coconut in it. Usually, pineapple pachadi is served, but we seem to love the beetroot one. I have adapted the recipe from one of the best resources for Keralite cuisine, Kothiyavunnu. You can see we had our rice just with this super easy curry. If you get your food processor to do the job of grating the beetroot, and then grind the coconut, the rest of the gravy comes together in a breeze. It is really apt for those lazy moments and even when you are in a mood to serve a lot of gravies! These can be made in advance and kept in the fridge for around a week without it being spoiled too – I must say that they taste amazing while cold! Off to the recipe…

 

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5 from 1 vote

Beetroot Pachadi

Course Curry
Cuisine Kerala
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Author Rafeeda

Ingredients

  • 400 gm beetroot peeled and grated
  • 2 tbsp coconut oil separated
  • 1 cup yogurt whipped
  • Salt to tatste
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • 4-6 dried chilli leaves
  • FOR GRINDING:
  • 1/4 cup grated coconut
  • 1 inch pc ginger
  • 2 green chillies

Instructions

  • Heat a tbsp of oil in a saucepan. Add the grated beetroot with some salt and a dash of water and cook till the raw smell is gone.
  • Grind the coconut, ginger and chillies till smooth and set aside.
  • Once the beetroot is cooked, add the yogurt and ground paste and mix well. Adjust seasoning.
  • Just heat the mixture and switch off immediately - do not boil.
  • In a small saucepan, heat the rest of the oil. Splutter the mustard seeds. Briefly fry the curry leaves and chillies. Add in to the pachadi. Serve hot with rice.

Notes

Do not boil after adding the yogurt and ground coconut mixture, you just need to heat or else the pachadi will split.

Join the Conversation

  1. Your kids love beetroot? wow…that’s awesome. Wish I could persuade my husband to eat some beets. This looks really yummy!

    1. Rafeeda AR Author says:

      Haha yes, I am glad that they do! Thank you so much Angie…

  2. Love all type pachadi

    1. Rafeeda AR Author says:

      Thanks Babitha…

  3. Yummy looking pachadi.. I too make this often as it’s an easy way to persuade my boys to eat some beets. But I don’t add ginger while grinding coconut. They don’t seem to like that taste πŸ˜‰

    1. Rafeeda AR Author says:

      Thank you so much Chitra… πŸ™‚ Ginger is definitely personal preference…

  4. I made for lunch today… it was delicious πŸ’•πŸ’•

    1. Rafeeda AR Author says:

      Thank you so much for so instantly trying it… πŸ™‚

  5. A very nice color and texture…

    1. Rafeeda AR Author says:

      Thanks a lot Amrita…

  6. This is one dish we all like but for some reason I only make it for Onam and Vishu evnthough every time I think I should include this as a part of usual menu it never happens..same with most of the sadya recipes ! The colour of the dish is the beauty but not so great if we spill it on carpet, like I did once πŸ˜‰

    1. Rafeeda AR Author says:

      Haha… I like that part of spilling on the carpet! πŸ˜€ So true… thank you so much Vinee…

  7. 5 stars
    I love beetroot-pachadi! Tasty and yummy beetroot chutney /best combination with rice and roti..people will eat this spicy beetroot chutney even if they don’t like beetroot. Try this once.

    1. Rafeeda AR Author says:

      Thank you so much Mira…

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