Beet root Pachadi

In any south indian meals, pachadi or the chutney recipe is similar to the raita recipe of North Indian cuisine.  It is generally prepared with choice of vegetables as a side dish or appetizer if not as the main curry.   Beetroot Pachadi is one such simple healthy recipe from the popular Kerala cuisine.  Beet root pachadi is a delicious recipe usually prepared in Kerala during occassions like Onam or Pongal festivals.  It is also prepared in Andhra homes but to a less extent.  Let us now see how to make Beetroot pachadi..

Ingredients:

• 2 cups of grated beetroot
• 3/4 cup of water
• 1 tbsp of salt
• 1/2 cup grated coconut
• 3/4 tbsp mustard
• 1/2 tbsp cumin / jeera
• 1 or 2 chillies
• 1 inch ginger
• 1/2 cup curd

For tempering:

• 1/2 tbsp of coconut oil
• 1 tbsp mustard
• 2 dried red chillies
• few curry leaves

How to make beetroot pachadi:

• First take 2 cups of grated beetroot and 1/2 cup of water in a large kadai
• Add 1/2 salt and mix well.  Cover and boil for 10 minutes
• Now take a small blender  and take 1/2 cup coconut, 3/4 tbsp mustard, 1/2 tsp cumin, 1 or 2 chillies and 1 inch ginger
• blend to smooth paste adding ¼ cup of water.
• now add in prepared masala paste to the cooked beetroot and mix well.
• cook for 7 minutes or until raw aroma of coconut disappears.
• turn off the flame and add ½ cup curd. make sure to whisk the curd well, else there are chances for curd to curdle.
• mix well until the curd combines well and turns silky smooth consistency.
• now in a small kadai heat ½ tbsp coconut oil and splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.
• pour the tempering over pachadi and mix well.
• finally, enjoy beetroot pachadi with hot steamed rice.

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If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.