Description
Beetroot Pachadi is a vibrant Kerala-style side dish featuring tender, sautéed beetroot in a creamy coconut‑curd blend, finished with a fragrant tempering of spices. It’s slightly sweet, tangy, and aromatic—perfect for festive meals like Onam Sadya or everyday lunches.
Ingredients
- 1 cup beetroot, peeled and finely grated
- 1 cup thick, fresh curd (plain yogurt), not too sour
- Salt to taste
- 1 tsp coconut oil
- For coconut paste: 1/2 cup fresh grated coconut, 1–2 green chillies, ¼ tsp cumin seeds
- For tempering: 1 tbsp coconut oil, ½ tsp mustard seeds, ½ tsp split urad dal, 1–2 dry red chillies, a sprig of curry leaves
Instructions
- Heat 1 tsp coconut oil in a pan. Sauté grated beetroot with a pinch of salt and optionally a pinch of turmeric until the raw aroma disappears and it softens (3–5 minutes). Add a splash of water if needed. :contentReference[oaicite:0]{index=0}
- Meanwhile, grind coconut, green chillies, and cumin seeds to a coarse paste. Fresh coconut provides the best texture and taste. :contentReference[oaicite:1]{index=1}
- Add this paste to the cooked beetroot, sauté gently for a couple of minutes, then remove from heat and let it cool completely. :contentReference[oaicite:2]{index=2}
- Whisk the curd until smooth. Folding in the beetroot mixture while it’s still warm may cause curdling—cooling ensures it blends without splitting. :contentReference[oaicite:3]{index=3}
- In a small pan, heat 1 tbsp coconut oil. Add mustard seeds, urad dal, red chillies, and curry leaves. Once they splutter, pour this tempering over the pachadi and mix gently. :contentReference[oaicite:4]{index=4}
- Serve at room temperature or slightly chilled. It’s delightful with sadya, rice meals, or even rotis. :contentReference[oaicite:5]{index=5}
Notes
- Beetroot gives a lovely pink hue when paired with curd and coconut—visually appealing and flavorful. :contentReference[oaicite:6]{index=6}
- Using tender and juicy fresh beetroot enhances both taste and moisture. :contentReference[oaicite:7]{index=7}
- Chilling the beetroot-coconut mixture before adding curd prevents curdling. Cool temperatures are key. :contentReference[oaicite:8]{index=8}
- For vegan or dairy-free versions, use coconut or cashew yogurt. :contentReference[oaicite:9]{index=9}
- Store in airtight container in refrigerator for up to 2–3 days. Curd-based dishes are best when fresh. :contentReference[oaicite:10]{index=10}
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing, Tempering
- Cuisine: Kerala, South Indian
Nutrition
- Serving Size: 1/6 batch
- Calories: 90
- Sugar: 3g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
