Beetroot Pachadi-Kerala Sadya Recipe

Beetroot Pachadi is yoghurt and coconut based curry. It has sweetness, spiciness, sourness in it. Green chilli gives the spiciness to the curry. You can adjust green chillies to your spiciness. Pachadi is a most common Kerala recipe. You can find them in Sadya menu. My dad used to buy beetroot for me. Because only I like it at my home. He used to call them as Sivappu Kai. I asked my dad for a lipstick at my school days. He bought me this beetroot and asked me to apply it as Lipstick. I still remember that. I feel so related to beetroot bcoz of my dad. I love beetroot a lot. Especially beetroot poriyal along with Rice and  Sambar.Whenever I have taken lunch in Kerala hotels. I have found this beetroot pachadi in it. I loved it. I thought it was beetroot pickle. Later only came to know it was beetroot pachadi. I love the colour of this pachadi. My neighbour gave me the recipe for it. I served it along with Rice, Sambar, Cabbage thoran, Aviyal and Appalam.
You can also check other Pachadi recipes
Also do check other Beetroot Recipes in my blog
Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 4 Persons

INGREDIENTS REQUIRED

Beetroot (250g)- 2(finely chopped)
Curd – 1 cup

For Tempering

Coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Small onion/Shallots – 6(finely sliced)
Green chilli – 5(finely chopped)
Curry leaves – 2 sprigs
Salt to taste

For Grinding

Grated Coconut – 1 and 1/4 cup
Mustard – 1/2 tbsp

METHOD

1. Peel off the skin of beetroot. Chop them into fine pieces. Take curd in a bowl, Beat them well with a spoon or whisk and Keep them aside.
2. To a grinding jar add grated coconut, mustard and grind them into a fine paste adding water.
3.In a pan heat coconut oil. Add mustard seeds. Let them crackle. Drop in sliced shallots, green chillies, Curry leaves. Saute them well in oil.
4. Add chopped beetroot. Saute them all together. Add required amount of salt. Add about 1/3 cup of water to it. (add more water if required for the beetroot to cook)Allow them to cook till they get little soft and water is dried.
5. Add the ground coconut mustard paste to it. Mix well with the beetroot. Allow it to cook for about 3 minutes. Then switch off the flame. After it has cooled a  little. Add in the beaten curd to it and Mix well.
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