beetroot pachadi recipe | kerala style beetroot raita

beetroot pachadi recipe | kerala style beetroot raita | beetroot yogurt curry with detailed photo and video recipe. a healthy and flavoured raita recipe made with grated beetroot and coconut masala. it is generally made during onam celebration feast as part of sadya, but can be made for any occasions without any specific reasons. the recipe is very simple and easy and makes ideal side dish curry for steamed rice or boiled rice (red rice).

beetroot pachadi recipe | kerala style beetroot raita | beetroot yogurt curry with step by step photo and video recipe. in south indian cuisine, pachadi recipe is a synonym to the raita recipe from north indian cuisine. it is generally prepared with choice of vegetables as a side dish or appetizer if not as the main curry. beetroot based pachadi is one such simple and healthy recipe from the popular malayalam cuisine.

kerala cuisine is very similar to my hometown cuisine i.e udupi cuisine and there are many overlaps with each other. as matter of fact, there are certain recipes, which are common on both but maybe refereed with different names. for example, this recipe is known as beetroot pachadi in malayalam, but the almost same recipe is known as beetroot saasmi in my hometown. certainly, there would be a slight difference but the theme and flavour would be almost identical. hence, you would see more of kerala/udupi cuisine recipes in my blog. moreover, i personally like kerala recipes and that can be another reason too.

anyway, i would like to add few tips and recommendations for beetroot pachadi recipe. firstly, i heavily recommend using tender beetroot’s as it would be juicier and have more flavour. as an alternative, you can also use canned beetroot slices but may have to chop it finely. secondly, in this recipe, i have used desiccated coconut (soaked for 10 minutes in water) to prepare the coconut masala. but the traditional recipe is made with freshly grated coconut for an authentic taste. lastly, add curd or yogurt only after the flame is switched off or removed from the gas stove. otherwise, it may curdle and may not get the desired taste. also, make sure to whisk the curd to smooth texture before adding.

finally, do visit my other set of raita or pachadi recipes collection with this post of beetroot pachadi recipe. it includes recipes like raw banana pachadi, radish pachadi, carrot pachadi, ginger pachadi, mint pachadi and tomato pachadi recipe. further, do visit my other interesting recipes collection like,

• chutney recipes collection
• rasam recipes collection
• sambar recipes collection

beetroot pachadi video recipe:

recipe card for beetroot pachadi:

how to make beetroot pachadi with step by step photo:

1. firstly, in a large kadai take 2 cups grated beetroot and ½ cup water.
   
2. also, add ½ salt and mix well. cover and boiling for 10 minutes.
   
3. now in a small blender take ½ cup coconut, ¾ tsp mustard, ½ tsp cumin, 1 chilli and 1 inch ginger.
   
4. blend to smooth paste adding ¼ cup of water.
   
5. now add in prepared masala paste to the cooked beetroot and mix well.
   
6. cook for 7 minutes or until raw aroma of coconut disappears.
   
7. turn off the flame and add ½ cup curd, ½ tsp salt. make sure to whisk the curd well, else there are chances for curd to curdle.
   
8. mix well until the curd combines well and turns silky smooth consistency.
   
9. now in a small kadai heat ½ tbsp coconut oil and splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.
   
10. pour the tempering over pachadi and mix well.
    
11. finally, enjoy beetroot pachadi with hot steamed rice.
    

notes:

• firstly, grate the beetroot with slightly big holes, else it gets mashed off while cooking.
• also, add more green chilli, if you prefer beetroot pachadi to be spicy.
• additionally, if you are vegan, then skip curd and use tamarind pulp while blending masala paste. this is actually beetroot saasmi served in udupi.
• finally, beetroot pachadi recipe tastes great when prepared with sour curd.