Beetroot Pachadi Recipe with step by step pictures. Colourful and creamy beetroot pachadi made with beetroots, coconut, yogurt and spices.
Beetroots are one of the very underestimated vegetables in our country. I hate it when it is cooked too much. I often eat it raw as a salad by adding some curd in it or make it into juice. Beetroots are one of stable vegetable in our house. If you look at our fridge there will be beetroots lying some where around the corner either near the vegetable tray or the dairy compartment or the egg tray, even amma put it in the freezer one day(We found it rock hard on a busy day when amma thought to make salad out of it).
Since amma and patti has iron deficiency we used to make beetroot juice daily..But amma gets bored of it so soon and she stops it for a while. Then the beetroots which we bought lies in the corner of the fridge looking so sad and dried up. I love this pachadi so much because of its lovely colour. When beetroot is mixed with curd and coconut, it lost its bright red colour and turned into rich pink.
What is Pachadi?
Pachadi is a South Indian fresh pickle that is served as a side dish. It refers to food that has been pounded in broad terms.
Pachadi is a side dish curry made with vegetables, yoghurt, coconut, ginger, and curry leaves and seasoned with mustard that is popular in Andhra Pradesh, Telangana, Karnataka, Kerala, and Tamil Nadu.
This Pachadi is a spicy or mildly spicy coconut, green chilli, red chilli, and yogurt-based dish made with seasonal vegetables or fruits. It is made from fresh vegetables and is served with rice and snacks such as idli, dosa, and pesarattu. There are numerous vegetables included. Sometimes the peel of a vegetable is used, such as the peel of ridged gourd, known in Telugu as beerapottu pachadi.
Pachadi is typically eaten fresh in Tamil Nadu and is made of finely chopped and boiled vegetables such as cucumber or ash gourd, coconut, green or red chillis, and oil tempered with mustard seeds, ginger, and curry leaves. It is typically served with rice and lentil curry.
About Beetroot Pachadi Recipe
Pachadi is made with curd in Kerala, as it is in Tamil Nadu. In Kerala, in addition to the sour Pachadi, there is a sweet variant made with pineapple, grapes, or pumpkin. Many variations of the same key recipe can be found throughout Kerala. It is served with Vegetable Thali Rice in restaurants. It is also included in Sadhya, particularly Kerala Sadhya, which is popular during the Onam and Vishu festivals.
Beetroots are delicious grated and will add some colour and crunch to salads, sandwiches, or grain bowls! Pickled raw beets are also delicious. And because they are served raw, they do not lose any of their water-soluble nutrients when boiled. Beets are high in folate (vitamin B9), which aids in cell growth and function. Folate is important in controlling blood vessel damage, which can lower the risk of heart disease and stroke. Beets are naturally high in nitrates, which the body converts to nitric oxide.
Ingredients for Beetroot Pachadi Recipe
- Beetroot-1 large peeled and grated
- Salt to taste
- Thick curd-1 cup
For Grinding:
- Fresh Coconut- ½ cup
- Green chilli-2
- Cumin seeds-1 tsp
For tempering:
- Oil-1 tblspn
- Mustard seeds-1 tsp
- Cumin seeds-1 tsp
- Curry leaves-1 sprig
Beetroot :
Beetroot has an earthy, slightly bitter flavour. While this isn't necessarily a bad thing, Martinez believes they work best when combined with bright, sweet, and fresh flavours. Add salt if you're boiling them.
Fresh Coconut :
Fresh coconut meat tastes tropical, nutty, and slightly sweet. It has a strong flavour, particularly when dried. When coconut is roasted, it takes on a woodier flavour with hints of vanilla. Fruit, water, and milk are all popular and highly valued for their fresh, sweet, and refreshing qualities.
Cumin Seeds :
Cumin has a warm, earthy flavour and aroma that is slightly sweet and bitter. To achieve the best flavour, the whole seeds must be toasted.
How to Make Beetroot Pachadi
- Grind coconut, green chilli and cumin seeds to a smooth paste by adding water.
- Cook beetroot by adding some water and salt till it is cooked. It will take around 10-15 mins.
- Now add in the ground masala and mix well..Cook this for 2 mins.
- Switch off the flame and Add in well beaten curd and mix well.
- Make tempering by heating oil and crackling mustard, cumin and curry leaves.
- Pour this over the pachadi and mix well.
- Serve it with rice and any gravy.
Beetroot Pachadi Recipe | How to Make Beetroot Pachadi | Kerala Style Beetroot Pachadi
Ingredients
- 1 Beetroots peeled and grated
- Salt to taste
- 1 cup Curd
- For Grinding:
- ½ cup Fresh Coconut
- 2 Green chilli
- 1 tsp Cumin seeds
- For tempering:
- 1 tbsp Coconut Oil
- 1 tsp Mustard seeds
- 1 tbsp Cumin seeds
- 1 sprig Curry leaves
Instructions
- Grind coconut, green chilli and cumin seeds to a smooth paste by adding water.
- Cook beetroot by adding some water and salt till it is cooked. It will take around 10-15 mins.
- Now add in the ground masala and mix well..Cook this for 2 mins.
- Switch off the flame and Add in well beaten curd and mix well.
- Make tempering by heating oil and crackling mustard, cumin and curry leaves.
- Pour this over the pachadi and mix well.
- Serve it with rice and any gravy.
Video
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Beetroot pachadi recipe step by step
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| Take all your ingredients |
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| take your beetroots |
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| peel it up |
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| now grate it through a coarse grater |
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| Take it in a bowl...LOOK AT THAT COLOUR |
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| Add beetroots in a kadai with some salt |
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| add a dash of water |
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| cover and cook |
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| add in coconut paste.(coconut is ground with green chilli and cumin seeds) |
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| mix that well |
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| switch off the flame and let it cool.now add in yogurt |
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| make seasoning |
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| pour it in |
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| mix well |
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| Serve |
Dzoli
What a fantastic colour.Must prepare thsi one next time when my dad comes tov visit.Beetroot is his favourite;)
Krithi's Kitchen
Like your manchatti very much! Super colorful.. bet it tasted great...
Krithi's Kitchen
Event: Serve It - Festival Potluck
Aruna Manikandan
Healthy delicious pachadi 🙂
nieves
Maravilloso y que precioso color!
Besos,
Nieves
http://igloocooking.blogspot.com
Archana
Looks very tasty.Thanks
I am hosting Fast Food not Fat Foot event. Do check out my event and send me your entries.
Raji
I too make beetroot pachadi but in a different way..your version also sound superb..lovely colour.
Teslaca
This looks wonderful. I love beet juice, so make that often. Never thought to add coconut and chilis to beets. Have to try this recipe soon! I have several beets in my refrigerator waiting to be used so I'll make this.
Priya (Yallapantula) Mitharwal
Love the color a dish gets from beetroots.
morri
I love all pachadis. I try to make this one at least once a month, because beetroot is so healthy and good for us. My husband hates beetroot and he won't even touch beetroot poriyal, but when I prepare beetroot with this recipe, he says... well, no, he doesn't say "it's great!". He says: "When you cook it like that, it's not so difficult to eat". Hehe 🙂 Thanks for posting!
Ranjan Mejari
Can you please similarly post Pineapple pachdi?
Thank you ��