Beetroot Pachadi
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.
Equipment
- Grinder
- Grater
- Peeler
- Measuring Cups and Spons
Ingredients
- 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
Tempering/Tadka
- 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
Instructions
- 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.
Make Tadka/Tempering
- 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.
Video
Notes
You can also cook beetroot first, peel and then grate it, do whichever way suits you.
Vegans can use cashew yogurt.
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.
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