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Beetroot pachai
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5 from 1 vote

Beetroot Pachadi

Beetroot Pachadi is a traditional dish prepared in Kerala, with a coconut based masala and then finally seasoned along with Curd/yogurt
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Kerala
Servings: 4
Calories:
Author: sharmila kingsly

Ingredients

  • Beetroot – 1
  • Curd / Yogurt – ½ cup
  • Salt as needed
  • Oil – 1 tsp

To Grind :

  • Grated Coconut – ¼ cup
  • Curd – ¼ cup
  • Green Chilli – 2
  • Ginger a small piece

To temper :

  • Coconut Oil – 2 tsp
  • Mustard Seeds – 1 tsp
  • Dry Red Chilli -1
  • Curry Leaves a spring

Instructions 

  • Heat oil in a kadai once it is hot add in the beetroot and saute well in a low flame .In a blender add in the ingredients mentioned in the “To Grind” section to form a coarse paste.
  • Add the required salt to the beetroot and cook till it is fully done. Now add in the ground paste and mix well.
  • Cook for another 2 mins, then add in the ½ cup curd and switch off the flame and give a good mix s that the curs is evenly combined with the beetroot.
  • Prepare the seasoning and add to the beetroot pachadi and serve.

Notes

· Tastes best with Rice and Sambar.
· Make sure you use coconut oil for the seasoning to get the authentic Kerala taste.
· Beat the curd well and then add to the pachadi.
Keyword Beetroot Pachadi
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