Beetroot Pachadi Recipe - Kerala Style / Beetroot Curd Raita | Onam Sadya Recipe

Tuesday, September 10, 2013

Beetroot Pachadi Recipe - Kerala Style / Beetroot Curd Raita | Onam Sadya Recipe

This week I am planning to post some of the Onam Sadya recipes. Pachadi is a part of Onam Sadya. It is similar to North Indian Raita made of fresh vegetables and yogurt. There are different varieties of Pachadi's that could be part of the grand feast (Sadya). Already I have posted a Pachadi recipe, with Cucumber (Cucumber Pachadi). Today I am sharing you this simple and tasty Beetroot Pachadi.

Final Pictures Updated on 5th July 2016

Ingredients:

Beetroot (Grated) - 1 Cup

Curd -1 Cup

Mustard - 1/2 tsp

Salt - as required

To Grind:

Coconut - (5 to 6 small pieces or 1/3 cup grated coconut)

Green chili - 2 or 3

Cumin Seeds - 1 tsp

Ginger - 1 tsp (minced)

To Temper:

Coconut Oil - 1 tsp

Mustard Seeds - 1/2 tsp

Curry Leaves - few

Dry Red Chilli - 1(Optional)

Method:

1. Cook the grated beetroot with a little salt. Meanwhile, grind the ingredients under 'To grind' to a smooth paste.

2. Crush 1/2 tsp of mustard using your mortar and pestle. (Can also grind it along with coconut). Add the ground coconut paste and crushed mustard to the cooked beetroot. Cook until the raw smell of the coconut leaves. Switch off the flame. In a tadka pan, add the items under 'To temper' and allow it to crackle.

3. Now pour the tempered items to the cooked beetroot. Allow it to cool completely. Once it is cooled, add the sufficient curd and give a quick mix.

Serve the Pachadi with Steamed rice. This looks different from our regular Poriyal/stir fry. Do try and let me know :) Check out my Beetroot Poriyal/Stir fry recipe here.