Beetroot Pachadi (Kerala Style Yogurt Beetroot Curry)

      

 Beetroot Pachadi (Kerala Style Yogurt Beetroot Curry)

  

Beetroot Pachadi (Kerala Style Yogurt Beetroot Curry)

 Beetroot Pachadi, a delicious and colorful Kerala-style dish made with grated beetroot, yogurt, and coconut. It’s a staple in Sadya (Kerala feast) and has a lovely blend of sweet, tangy, and mildly spicy flavors. Beetroot Pachadi is a South Indian side dish typically served in Kerala Sadya. It is a yogurt-based curry made with cooked beetroot, ground coconut paste, and tempered with mustard seeds and curry leaves. It’s known for its vibrant pink color and subtle flavor that balances sweet, tangy, and spicy notes.

 Ingredients:
For the Pachadi:
* Grated Beetroot – 1 medium (about 1 cup)

* Water – ½ cup

* Salt – to taste

* Curd/Yogurt – 1 cup (slightly sour preferred)

* Mustard Seeds – ½ tsp (optional, traditional in Kerala style)

To Grind:
* Grated Coconut – ⅓ cup

* Green Chili – 1 or 2 (adjust to taste)

* Cumin Seeds – ½ tsp

For Tempering:

* Coconut Oil – 1 tbsp

* Mustard Seeds – ½ tsp

* Dried Red Chili – 1, broken

* Curry Leaves – a few

 Step-by-Step Recipe:

1. Cook the Beetroot


* Peel and grate the beetroot.

* In a small pan, add little oil. Then add the grated beetroot 

* Cook on medium heat until soft and water content is completely absorbed. This takes around 8–10 minutes.

* After that add 1/2 cup of water and salt. 

* Cook until the water is mostly absorbed. 

2. Grind the Coconut Paste


* In a blender, grind together:

* Grated coconut

* Green chili

* Cumin seeds

Add a little water and grind to a smooth paste.

3. Mix Coconut Paste with Cooked Beetroot. 

* To this add crushed mustard seeds. 

* Once the beetroot is cooked and slightly cooled, mix in the ground coconut paste.

* Cook for another 2–3 minutes on low flame so the flavors combine.

* Do not boil it too much after adding the paste.

4. Add Yogurt


* Beat the yogurt until smooth.

* Turn off the flame and let the beetroot-coconut mixture cool slightly (so the curd doesn’t curdle).

* Add the beaten yogurt and mix well. Adjust salt.

* If the pachadi is too thick, add a spoon or two of water to adjust consistency.

5. Tempering (Tadka)


* In a small pan, heat coconut oil.

* Add mustard seeds and let them splutter.

* Add dried red chili and curry leaves.

* Pour the tempering over the pachadi and mix gently. 

Serving Suggestions:

* Serve chilled or at room temperature.

* Pairs best with steamed rice and other Sadya dishes like sambar, avial, thoran, etc

ENJOY!!!! 

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