Beetroot Pachadi is a yogurt based South Indian style side dish. It is very much similar to raita. It is an essential part of Onam Sadya along with several other delicacies.
With the goodness of beetroot and coconut, you can make Beetroot Pachadi for your regular weekday meals. The vibrant color of this beetroot pachadi pops up any menu or mood on a hot summery day.
About the Recipe
Onam Sadhya is traditional feast during Onam/Vishu the state festivals of Kerala. Sadhya means Banquet and the Sadhya meal is served on fresh banana leaves. Family and friends gather together and enjoy the feast and festivities. Sadhya meal consists of around 16-64 dishes.
Beetroot Pachadi is one such dish which is very popular and an essential part of Sadya menu.
Being a North Indian, I was not aware of Pachadi and many other South Indian dishes. Slowly and gradually I learned many of South Indian delicacies other than just Idli Dosa and Sambhar. Now we love lot of these dishes and I make quite a lot of times for our regular weekday meals too.
What is Beetroot Pachadi
Pachadi is a mildly spiced yogurt based side dish with various vegetables and fruits like cucumber, ash gourd, cucumber, pineapple etc.
To make Pachadi, the vegetable or fruit (sliced or grated) is cooked with coconut paste. Then mixed with yogurt and tempered with curry leaves and mustard seeds.
Beetroot Pachadi is made with beetroot. It is very popular and we love to have it with our regular meals too especialy during summers.
Ingredients to make Beetroot Pachadi Kerala Style
Beetroot- Take fresh beets. Grate it and then cook it. You can also cook beetroot first, peel and then grate it, do whichever way suits you.
Yogurt- Fresh yogurt. Vegans or those with lactose intolerance can use plant based yogurt.
Coconut- Fresh grated coconut is used in the recipe. I had coconut chunks so used that. You can also use unsweetened desiccated coconut. To use it in the recipe, soak it in water for a couple of minutes till is soft and moist. You can also use frozen grated coconut.
Spices- Cumin Seeds, Mustard Seeds, Urad dal , Whole Red Chilli(dry), Salt. Traditionally coconut oil is used in the recipe, but you can use any plant based oil like Olive, Avocado , Rice bran, Peanut etc.
Herbs- Curry Leaves, Ginger and Green Chilli.
How to make Beetroot Pachadi
Cook Beets- Wash the beetroot nicely, peel it and grate it. Alternatively you can boil beets in your IP or pressure cooker , peel it and then grate it.
Cook grated beetroot in a pan with little water, till it softens.
Prepare Coconut Paste- Meanwhile, grind coconut, green chilies, curry leaves, ginger and cumin seeds to a smooth paste. Add some water as required.
Add coconut paste to cooked beetroot and cook it for about 5 mins. Cover the pan and cook on low flame.
Switch off the flame, cool it.
Whisk yogurt and add coconut paste. Temper pachadi with curry leaves, red chilli and mustard seeds.
Serve it chilled.
When planning Onam Sadya for your friends, or planning a South Indian/Kerala style party, include it in your menu. Bright colored Pachadi really perks up the menu. Pachadi goes well with steamed rice, rasam and papadums.
Frequently asked Questions
Pachadi tastes best when served fresh. But, you can refrigerate upto 3-4 days in an airtight container.
Do not freeze it contains coconut and curd which tends to seperarte on thawing spoiling thet texture of pachadi.
More recipes from South Indian Cuisine
Recipes with Beetroot
- Measuring Cups and Spons
- 1 big Beetroot
- 1 Cup Curd/Yogurt
For Coconut Paste
- ½ Cup Coconut grated/chunks
- 1-2 Green Chillies
- Ginger piece small
- ½ tsp Cumin Seeds
- 8-10 Curry Leaves
- 1-2 Dry Red Chilli
- ½ tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tbsp Coconut Oil or any Oil
- Salt to taste
- Peel and grate beetroot.1 big Beetroot
- Take coconut, green chilli, cumin seeds and 4-5 curry leaves and grind to smooth paste.½ Cup Coconut, 1-2 Green Chillies, Ginger piece, ½ tsp Cumin Seeds, 8-10 Curry Leaves
- Cook beetroot with little water and salt, till it is soft. You can cover the pan. Keep the flame low.Salt to taste
- When beetroot is soft, add coconut paste and cook for about 5 mins. on low flame. You can add water and cover the pan. Keep the flame low.
- When the cooking is done, switch off the flame and let the mixture cool a bit.
- Whisk curd nicely, else it may curdle.1 Cup Curd/Yogurt
- Add cooked beetroot and coconut mixture to yogurt and mix very nicely.
- Heat oil in a pan, add mustard seeds, dry red chilli , urad dal and curry leaves.1-2 Dry Red Chilli, ½ tsp Mustard Seeds, 1 tsp Urad Dal, 1 tbsp Coconut Oil or any Oil
- Add tadka to pachadi.
- Serve as required.
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