Easy Kerala Beet Pachadi recipe – Do you wish to taste your mother’s recipe one more time? Grab the spices in your kitchen and sprinkle some magic. Make any occasion special with this tasty Kerala Style beetroot pachadi! This best companion of rice would complement Kerala Sadya really well, with readily available ingredients in your kitchen!
Learn how I make this easy Beetroot Pachadi with Step by Step Recipe method below.
What is pachadi?
Pachadi is a SouthIndian variant of North Indian chutney or Raita made with yogurt and seasoning spices.
Make a Kerala Raita with a vegetable of your choice and dish it up with sambar and steamed rice. Pachadi is a little sour, sweet and spicy dish made delicious by adding mild spices, coconut, and green chilies.
About this South Indian Beetroot pachadi:
Whatever may be the occasion, Vishu or Onam, Sadhya is never complete without serving this beetroot pachadi along with Steamed rice, Erissery, Olan, Beans Thoran, Sambar, Rasam, Parippu, Puli Inji, and Payasam. This south Indian yogurt dish is easy to make and has an attractive pink color and an aroma that will make you drool.
You can make this pachadi with or without grated coconut. It will be equally tasty even if you avoid coconut. You will need some cooked beetroot, fresh yogurt, sliced chili. Season it further with mustard and, tasty SouthIndian raita is ready to serve.
If you don’t like beets, replace them with spinach or carrots which would be palatable like beets. I also like to make Okra Pachadi and Pineapple Pachadi too!
Ingredients you will need
Beetroot – Any small to medium beetroot can be used. Use a box grater or food processor to grate the beet.
Grated Coconut is easily available at the Asian grocer. You can also use frozen grated coconut. Thaw them before use.
Cumin Seeds & Mustard Seeds are absolutely essential for making Kerala style pachadi. I would not recommend skipping them.
Ginger adds the right balance of flavor to pachadi. It is optional but tastes really good with beetroot.
Green Chilli is necessary. DO NOT substitute with Red chilli in the recipe.
Yogurt – Pachadi and Raita are made with Yogurt. I have tried Vegan Beetroot Pachadi with dairy-free yogurt and they taste wonderful.
For Seasoning – Pachadi usually has Mustard, Curry leaves and Dried Red Chilli for seasoning / tempering.
Coconut Oil tastes best for pachadi. You can use Sunflower oil too.
How to make Beetroot Pachadi Step by Step
First cook the grated beetroot with a little water in a pan for about 10 minutes. Alternatively you can pressure cook the beetroot for up to 1 whistle.
Add coconut, cumin seeds, mustard seeds, ginger and green chillies to a blender jar and blend to a fine paste. Add a little yogurt or water as needed to blend them smooth.
Now add the prepared coconut mixture to the beetroot, salt and cook briefly for 2 – 3 minutes. Remove from heat.
In a small bowl, add the Yogurt, beetroot coconut mixture and stir to combine.
Prepare the tempering. Heat 1 tsp oil, add mustard seeds, Once mustard seeds splutter, add dried red chilli and curry leaves. Turn off the flame.
Add the seasoning to the pachadi and serve with steamed rice.
Serve this SouthIndian Sadhya dish along with Steamed rice, Erissery, Olan, Beans Thoran, Sambar, rasam, Parippu, Puli Inji, and Payasam. You can relish this delicious pachadi along with soft flatbreads too.
I love this Beet Pachadi raita with Molagootal too. This pachadi is great as an everyday side dish or on special occasions too.
Festivals are just a reason to give a treat to your taste goblets!! So, why don’t you also try this delicious recipe for the Holi and Diwali feast this year?
For More Beetroot Recipes
KERALA BEETROOT PACHADI RECIPE BELOW
- 1 Cup Beetroot grated
- 1 Cup Yogurt
- ½ -¾ Cup Coconut grated
- 2 Green chilli Add more for extra heat
- 1 Inch Ginger
- ½ Tsp Mustard Seeds
- ¾ Tsp Cumin Seeds
- 2 – 4 Tbsp yogurt or water
- Salt – As needed
- 1 tsp Coconut Oil or Sunflower Oil
- 1 tsp Mustard Seeds
- 2 Dried Red Chillies
- 10 -12 Curry leaves
- First cook the grated beetroot with a little water in a pan for about 10 minutes. Alternatively, you can pressure cook the beetroot until soft.
- Add coconut, cumin seeds, mustard seeds, ginger and green chillies to a blender jar and blend to a fine paste. Add a little yogurt or water as needed to blend them smooth.
- Now add the prepared coconut mixture to the beetroot and cook briefly for 2 – 3 minutes. Remove from heat and Set it aside to cool down.
- To a small bowl, add yogurt, beetroot coconut mixture, salt and stir. Add a little water to adjust the consistency of the pachadi.
- Heat 1 tsp oil, add mustard seeds, Once mustard seeds splutter, add dried red chillii and curry leaves. Turn off the flame. Add the seasoning to the beetroot pachadi and serve with steamed rice.