Beetroot Pachadi is a vibrant and tasty recipe from South Indian cuisine. The stunning reddish-pink color of this dish comes from the beetroot, making it not only visually appealing but also a healthy addition to your meal. The natural sweetness of beetroot pairs well with the spiciness of green chilies, creating a delightful blend of flavors.
A Traditional Kerala Delight
This simple yet flavorful beetroot dish is best served with boiled rice. In Kerala, Beetroot Pachadi is a must-have side dish during Sadhya feasts for Onam and Vishu. Traditionally, Sadhya meals (which include rice, vegetarian curries, and payasam) are served on a banana leaf, and the bright pink Beetroot Pachadi adds a beautiful contrast, making the meal even more visually appealing.
Choosing the Best Beetroots
To achieve the best color and taste, select fresh and colorful beetroots. You can check the color by peeling off a small portion of the skin. If the beetroot is dark in color, it’s ideal for this recipe. A well-presented dish is just as important as its taste, and using fresh, deep-colored beetroots ensures a visually stunning pachadi.
Preparation Method
Beetroot Pachadi is made by cooking beetroot and mixing it with a ground coconut paste, followed by seasoning with aromatic spices. The beetroot can be grated and cooked in a kadai with water or pressure-cooked before grinding into a coarse paste. In this recipe, the beetroot is pressure-cooked for ease.
Sour curd is preferred to enhance the taste, and the beautiful pink color of the dish makes it especially appealing to kids. It can also be packed for lunch, making it a great way to include more vegetables in your child’s diet. The next time you have beetroots at home, don’t forget to try this delicious recipe!
Ingredients
1. For Cooking Beetroot:
- Beetroot (chopped into small pieces) – 1
- Water – 1/2 cup
2. For Grinding:
- Coconut – 3/4 cup
- Green chilies – 2
- Mustard seeds – 1/2 teaspoon
- Cumin seeds – 1/4 teaspoon
- Water – 1/4 cup
- Salt – 1 teaspoon
3. Adding Curd:
- Curd – 1 cup
4. For Tempering:
- Coconut oil – 1 tablespoon
- Mustard seeds – 1/2 teaspoon
- Dry red chilies – 3
- Curry leaves – 1 sprig
Method of Preparation
- Pressure cook the chopped beetroot with 1/4 cup of water for 4 whistles.
- Once the pressure is released, grind the cooked beetroot coarsely and keep it aside.
- In a mixer, blend together grated coconut, green chilies, mustard seeds, cumin seeds, salt, and 1/4 cup of water into a smooth paste.
- Heat a kadai and add the ground beetroot.
- Mix in the ground coconut paste and allow the mixture to boil.
- Cook until the raw smell of the coconut paste disappears.
- Beat the curd with a spoon or fork to remove lumps.
- Add the beaten curd to the beetroot mixture and mix well. Adjust salt if needed.
- Once the curry is heated through, turn off the flame.
- In a small pan, heat coconut oil and splutter mustard seeds. Add dry red chilies and curry leaves without burning them.
- Pour the tempering over the prepared pachadi and mix well.
Your colorful and delicious Beetroot Pachadi is now ready to be served! Enjoy it as a side dish with boiled rice and make your meal more vibrant and flavorful.
