Beetroot Pachadi Recipe | How to Make Beetroot Pachadi | Kerala Style Beetroot Pachadi
Beetroot Pachadi Recipe is a colourful and creamy side dish made with beetroots, coconut, yogurt and spices. This pink colour Kerala pachadi is a must make side dish for Onam sadya menu. This is one of the easy side dish you can make using beetroot and takes less than 10 minutes to cook which taste amazing with rice or roti. Variations of this are carrot pachadi, pineapple pachadi, cucumber pachadi and mango pachadi. Learn how to make beetroot pachadi with step by step pictures and video.
Equipment
Cooking pot
Blender
Ingredients
- 1 no Beetroots peeled and grated
- 1½ cup Curd
- 1 teaspoon Coconut Oil
- Salt to taste
For Grinding
- 1 cup Fresh Coconut grated
- 2 no Green chilli
- 1 teaspoon Cumin seeds
For Tempering
- 2 tablespoon Coconut Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Urad dal
- 2 no Dry Red Chillies
- 2 sprig Curry leaves
Instructions
- Peel and grate beetroots and set this aside. Grind coconut, green chilli and cumin seeds to a coarse mixture. Set this aside.
- Heat coconut oil in a pan. Add in grated beetroot and stir fry for 2 to 3 minutes. Season with some salt and mix well. Cook covered on low heat and cook for 3 to 4 minutes.
- Now add in the ground coconut mix and mix well. Cook this for 2 mins. Take it off the heat and allow the vegetable to cool completely. Add in well beaten curd and mix well.
- Make tempering. Heat coconut oil in a pan. Add in mustard, urad dal, dry red chillies and curry leaves. Pour this over the pachadi and mix well.
- Serve it with rice and any gravy.
Video
Notes
- You can either grate your beets or chop them finely in a food processor.
- Instead of beetroots, you can use carrots, cucumbers or mangoes.
- Make sure the cooked beets is cooled completely before mixing in curd. Else curd may split or curdle.
- use coconut oil for best authentic taste.
Nutrition
Nutrition Facts
Beetroot Pachadi Recipe | How to Make Beetroot Pachadi | Kerala Style Beetroot Pachadi
Serving Size
1 servings
Amount per Serving
Calories
95
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
66
mg
3
%
Potassium
96
mg
3
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
34
IU
1
%
Vitamin C
9
mg
11
%
Calcium
70
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.