Beetroot Pachadi / Kerala Style Beetroot Yogurt Curry Recipe

Beetroot Pachadi is a healthy delicious side dish from Indian state of Kerala. Made with cooked beetroot, coconut and plain yogurt , it is usually served on special occasions and festivals and is an integral part of Onam Sadya. The recipe is very simple and easy to follow. Beetroot pachadi has a very appealing color and tastes great with steamed rice.

I love simple yet flavorful yogurt based dishes. South Indian pachadi is similar to the North Indian raita. An onion garlic free ,comfort food with distinct coconut flavors , beetroot pachadi is one of the best ways to include the healthy beetroots into our daily diet.

#Kerala Cuisine was this month's theme for Facebook group, Shhhhh Cooking Secretly Challenge. My partner for this theme, Poornima Porchelvan blogs at poornimacookbook.com. Do check out her space for some lovely recipes. She gave me ginger and yogurt as my two secret ingredients, and i cooked this flavorful and aromatic beetroot pachadi using them. In return , i gave Poornima, coconut milk and green chilies as her secret ingredients.

                                             

Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 3-4

Ingredients:

• 1 cup , peeled grated beetroot
• 1 cup curd
• 1/4 cup fresh scrapped coconut
• 1 green chili
• 1/2 inch ginger piece
• 1/2 teaspoon mustard seeds
• Salt to taste
• 1 tablespoon coconut oil
• 1 sprig curry leaves

 Method:

1. Add the grated beetroot with 1/2 cup water and salt to taste in a pan. Cover cook the beetroots until they are soft and cooked well and all the water has been evaporated.

2. In a grinder jar, grind scrapped coconut, ginger and green chilies to a paste without adding water.
Add this paste to the cooked beetroot and stir well.

3. Whisk the curd well using a wire whisker until it is smooth , and without any lumps. Put off the flame and add the whisked curd to the beetroot coconut mix. Stir well. The dish will turn into a gorgeous pink color .

4. Lastly , heat the coconut oil in a small wok . add mustard seeds to it. Once the seeds splutter, add curry leaves to it and pour this tempering over the raita. Serve the beetroot pacahdi with  steamed rice and enjoy with your loved ones !

  Recipe Notes:

• Whisk the curd well before adding it to the pachadi.
• Add  curd only after the gas has been put off or there are chances that curd mught curdle and spoil the whole dish.
• You may increase the quantity of green chili if your prefer spicy taste to the pachadi.
• Use coconut oil for tempering if you are looking for the authentic taste of the pachadi.

If you ever try this recipe, do share your feedback with us in the comment section below. 

Follow us on #Facebook  #Instagram ,  #Twitter and #Google+  for more recipes and new updates. 

For more beetroot recipes, do check out the following posts from my blog

• Beetroot Stir Fry

                                          

• Baked Beetroot Cutlet

                                            

• Egg-less Beet-root Chocolate Cake

                                            

• Egg-less Butte-rless Beetroot Oatmeal Cookies