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kerala style beetroot raita
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beetroot pachadi recipe | kerala style beetroot raita

easy beetroot pachadi recipe | kerala style beetroot raita
Course Side Dish
Cuisine kerala
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 Servings
Author HEBBARS KITCHEN

Ingredients

  • 2 cup beetroot grated
  • ¾ cup water
  • 1 tsp salt
  • ½ cup coconut grated
  • ¾ tsp mustard
  • ½ tsp cumin / jeera
  • 1 chilli
  • 1 inch ginger
  • ½ cup curd / yoghurt whisk

!for tempering:

  • ½ tbsp coconut oil
  • 1 tsp mustard
  • 2 dried red chilli
  • few curry leaves

Instructions

  • firstly, in a large kadai take 2 cups grated beetroot and ½ cup water.
  • also, add ½ salt and mix well. cover and boiling for 10 minutes
  • now in a small blender take ½ cup coconut, ¾ tsp mustard, ½ tsp cumin, 1 chilli 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.