Rashmi Sharma A simple and seasonally appropriate traditional curd raita recipe from Kerala is beetroot pachadi. This is a fantastic side dish to rice and Sambar or Kalan and is a necessity for Sadya and any holiday feasts at home.
Cooked beetroots, coconut, and curd are used to make Beetroot Pachadi, a Beetroot Raita recipe in the style of Kerala. During the Vishu and Onam Festivals, it is one of the side dishes or condiments that is presented to Sadya on a banana leaf.
Raita is equivalent to Pachadi or Thayir Pachadi. The only difference is that tempering and coconut are added by us South Indians. It is essential for the summer and goes well with hot main courses.
Beetroot Pachadi Raita Recipe | What Is The Recipe Of Beetroot Pachadi Raita
Ingredients
- 1 beetroot grated
- ¼ tsp turmeric powder
- 2 cups curd beaten
- 7 green chillies
- 1 tsp mustard seeds
- 1/2 cup coriander leaves finely chopped
- 2 cups coconut finely grated
- 1 ginger 1/2 inch piece
- 1/4 tsp cumin seeds
- 4 Tbsp water
- Salt to taste
- 1 Tbsp coconut oil
- 1 shallot large, sliced
- Curry leaves: 2 sprigs
Instructions
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Clean the beetroot, grate it and keep it aside.
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In a pan cook the grated beetroot, salt, turmeric powder, 1 tablespoon water with the lid closed. Stir in between.
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Meanwhile in a mixer, grind ½ tsp mustard seeds, cumin seeds, grated coconut, ginger and green chillies into a paste by adding 3 tablespoons water.
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Once the beetroot is cooked (softened) well, transfer the ground paste to the pan and stir well.
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Cook the ingredients for another 5 minutes in medium flame till the water dries off.
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Beat the curd in a bowl and keep it aside.
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Transfer the beaten curd to the pan and warm it (do not allow it to boil). Turn off the flame.
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In a pan, heat the oil and crackle mustard seeds, shallots and curry leaves and add on to the cooked curd and beetroot mixture.
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Check for salt and serve.
Tips for the Best Beetroot Pachadi:
- Grating the Beetroot: Grating the beetroot finely helps it cook faster and blend better with the yogurt. If you prefer, you can use a food processor to grate the beetroot quickly.
- Consistency: If the raita is too thick, you can thin it out by adding a little water or milk. If you like it creamier, you can add a bit more yogurt.
- Spice Level: Adjust the heat by controlling the number of green chilies and dried red chilies. You can also skip the chilies altogether if you prefer a milder version.
- Add Coconut: Some variations of beetroot pachadi include grated fresh coconut for added flavor and texture. You can add it while mixing the yogurt or use it in the tempering.
- Sweetness: The addition of sugar is optional, but it helps to balance the natural earthiness of the beetroot and the tanginess of the yogurt.
Serving Suggestions:
- With Rice: Beetroot pachadi is a fantastic side dish with plain rice, curd rice, or biryanis. It helps balance the spice in the meal.
- With Indian Breads: You can serve it as a side dish with chapati, paratha, or naan.
- As a Snack: This raita also works as a refreshing dip for vegetable fritters or samosas.
Beetroot Pachadi is a healthy, vibrant, and nutritious dish that adds color and flavor to your meals. It’s a great way to include more vegetables like beetroot in your diet while enjoying the cooling effects of yogurt and the savory flavor of the tempering. Enjoy this simple, yet delicious, South Indian side dish!
