Welcome back to my blog, your go-to source for nutritious and easy recipes! Today, I’m excited to share a recipe that’s both vibrant and flavorful: Beetroot Pachadi. This simple and nutritious dish from Kerala cuisine is a family favorite, especially with my kids who love its amazing color and taste. Plus, it’s incredibly easy to prepare, making it perfect for a quick lunchtime side dish.
Beetroot Pachadi is a traditional dish from Kerala, often served during festive occasions and Sadya (a traditional Kerala feast). It combines the earthy sweetness of beetroots with the creaminess of coconut and curd, resulting in a dish that’s not only delicious but also packed with nutrients. Beetroots are rich in fiber, vitamins, and minerals, making this side-dish a healthy addition to your meal plan. The vibrant pink color of the pachadi makes it visually appealing and a hit among kids.
Beetroot Pachadi Recipe
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serving Size: 4 servings as side dish
Ingredients:
- 1 medium beetroot
- ¼ cup water
- ½ cup packed grated coconut
- 1 green chili
- 1/2 tsp mustard seeds
- 1 cup curd
- Salt to taste
For seasoning:
- 1 tbsp Coconut oil
- 2 dry red chilies
- ½ tsp mustard seeds
- 1 Spring curry leaves
Preparation:
- Begin by peeling and grating the beetroots. An easy way to grate the coconut is by adding the beetroot chunks into an electric chopper and finely chopping them together.
- Next, add the grated beetroot, 1/4 cup of water and salt to a pot, and cook the beetroot on medium flame until tender.
- Meanwhile, using a mortar and pestle, coarsely crush the mustard seeds. This important step enhances the dish’s flavor. Optionally, you can add the mustard seeds to the coconut and grind them together as mentioned in the below step
- In a blender, grind 1/2 a packed cup of grated coconut, mustard seeds (if not using the crushed powder), green chili, and enough water to form a thick smooth paste. Note: Add 2 tbsp of water at a time, check in between and add more as required.
- Now, add the ground paste to the cooked beetroot and mix well. Allow the mixture to cook on low heat for 2 minutes.
- In the meantime, whisk or blend 1 cup of thick curd or yogurt to remove lumps. Then, add this to the beetroot dish and mix well. Cook until you see the dish bubbling on the edges of the pot. At this point, remove from heat and check and adjust the salt.
- Finally, in a small pan, heat coconut oil and splutter mustard seeds, dry red chilies, and curry leaves. Add this seasoning to the beetroot pachadi and mix well.
Serve this vibrant and delicious Beetroot Pachadi with rice or as a side dish. Its vibrant color and amazing flavor make it a hit with kids and adults alike. Enjoy this nutritious Kerala delight!
Customizations:
- For a thicker consistency, reduce the amount of water used in the spice paste.
- You can adjust the level of spiciness by adding more or fewer green chilies.
- Replace curd with Greek yogurt for a thicker, creamier texture.
- Use plant-based yogurt like coconut or almond yogurt for a vegan option.
Try this easy Beetroot Pachadi recipe and bring a taste of Kerala cuisine to your table! This nutritious beetroot dish is perfect for festive occasions or everyday meals, making it a versatile addition to your recipe collection. Enjoy the flavors and health benefits of this traditional Kerala dish with your family.