Beetroot Pachadi

Pachadi is a yogurt based side dish in South India. It can prepared with a variety of vegetables like vendakkai (okra), pineapple, cucumber, tomato, beetroot, pumpkin etc in a tempered yogurt base with coconut, chillies and mustard seeds. A typical Onam / Vishu sadya is incomplete without a pachadi.

Today am sharing beetroot pachadi, which is very common in sadya menu. Beetroot pachadi is comparatively sweet when compared to other pachadis. The green chillies and ginger adds a mild kick to balance out the sweetness. It can be served as a side dish to rice or serve with a vegetable stir fry for a light and easy lunch. This pachadi goes well with chapathi and paratha too.

Beetroot Pachadi

Beetroot in a mildly spiced yogurt and coconut gravy

Print Pin Recipe

Servings 2

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients

• 1 medium beetroot grated
• ½ tsp coconut oil
• 1 cup thick yogurt
• Salt to taste

To grind

• ¼ cup grated coconut
• ½ tsp mustard seeds
• 3-4 green chillies
• ½ inch ginger

To temper

• 2 tsp coconut oil
• 1 tsp mustard seeds
• 1-2 dry red chillies
• 1 sprig curry leaves

Instructions

• Heat ½ tsp oil in a pan and saute the grated beetroot with little salt for 4-5 minutes or until its soft. Set aside to cool.
• Grind coconut, mustard seeds, green chillies and ginger to a smooth paste adding very little water.
• Whisk the curd and add the coconut paste. Mix well. Then add the cooked beetroot, salt and combine well.
• In a small pan, heat oil and add mustard seeds. When it splutters, add red chillies and curry leaves. Pour over the pachadi.

Notes

• Cool the beetroot completely before adding to the curd-coconut mixture.
• Adjust the amount of green chillies according to your spice level.
• Use slightly sour and thick curd.

Course: Side Dish

Cuisine: Indian

Keyword: Pachadi Recipes