Beetroot Pachadi (Beetroot with Yogurt)

Beetroot cooked in a mildly spiced coconut gravy and mixed with creamy yogurt. This Beetroot Pachadi is one among the popular sadya recipes, best served with steamed rice…!

Beetroot pachadi is a South Indian dish, from the state of Kerala. Pachadi in Malayalam (the state language) is a generic reference to any side dish made with curd and is usually on a sweeter note. Different varieties of pachadis made with fruits or vegetables are quite favored in Kerala, and are a must on the menu for festivals like Onam & Vishu, and auspicious occasions like weddings.

Beetroot pachadi stands out among other dishes for its vibrant color, and the refreshing taste which is generally unexpected from a recipe out of beetroot. Lots of people do not enjoy beetroot in general, but this dish is an exception and I would surely like you all to try this out.

Interested in more pachadi recipes: Check this out Pumpkin with Yogurt/Mathanga Pachadi

Enjoy, Happy Cooking…!

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Beetroot Pachadi/Beetroot with Yogurt

Beetroot cooked in a mildly spiced coconut gravy and mixed with creamy yogurt. One among the popular sadya recipes, best served with steamed rice...!

Course: Side Dish

Cuisine: Indian

Keyword: beetroot pachadi, kerala, sadya

Servings: 3

Author: Akhila

Ingredients

• 2 small beetroot (grated finely or finely minced)
• ½ cup grated coconut
• 2 green chilies
• ¼ tsp cumin seeds
• ½ cup - 1 cup Yogurt (beaten)
• 1 tsp mustard seeds
• Salt (as required)
• Oil (as required)
• 1 or 2 sprigs Curry leaves

Instructions

1. Peel and grate the beetroots, and keep them aside.

2. Grind coconut, cumin seeds and green chilies. Set aside.

3. Add a little oil to a pan and saute the grated beetroots for 2 minutes with a little salt, on a low flame. Add 1/2 cup water and cook it with a closed lid on medium flame.

4. As the water evaporates and the beetroot gets cooked, add the grinded paste and mix well, cook for 3-4 minutes. Turn off the flame and allow it to cool.

5. Beat yogurt in a separate bowl and mix it evenly with the cooked beetroot, taste and add salt as needed.

6. Tempering: Heat oil in a separate pan. Splutter mustard seeds, and add dry red chilies and curry leaves. Transfer it to the prepared pachadi and mix well.

7. Serve with steamed rice. Enjoy!