Beet Pachadi is a southindian yogurt based side dish made with beet, yogurt, coconut and seasoning ingredients. Really easy to make! Serve on your Onam/ Vishu Sadhya along with steamed rice.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Side Dish
Cuisine: Indian, Kerala, SouthIndian
Keyword: beet, beetroot, pachadi, raita
Servings: 4people
Calories: 119kcal
Author: Sandhya Hariharan
Ingredients
1CupBeetrootgrated
1CupYogurt
½ -¾CupCoconutgrated
2Green chilli Add more for extra heat
1InchGinger
½TspMustard Seeds
¾TspCumin Seeds
2 - 4 Tbspyogurt or water
Salt – As needed
Tempering
1tspCoconut Oil or Sunflower Oil
1tspMustard Seeds
2Dried Red Chillies
10 -12Curry leaves
Instructions
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.
Notes
Adjust the proportion of beetroot and yogurt as per your liking.