Pachadi/Pachady is a traditional Kerala side dish. In Kerala this dish can be made with different vegetables and fruits like winter melon/ ash gourd, cucumber, bitter gourd, beetroot, pineapple, mango, apple etc. and I have Kumbalanga Pachadi (Winter Melon Curry) recipe in my blog.
Beetroot Pachadi is a beetroot preparation in mild spiced coconut and yogurt based gravy. It is similar to North Indian preparation called ‘Beetroot Raita’. It is very healthy, fresh, simple dish and easy to prepare. Beetroot Pachadi is an indispensable side dish for Kerala Onam/Vishu Sadya, Keralites Vegetarian Feasts. For this Onam season, this simple and colourful recipe is a great help for your sadya Preparations.
Life becomes a festival when it is cheerful and culture blend and Onam brings both messages to us :-) so dear keralites try to enjoy and celebrate your onam with maximum and good spirit ðŸ™‚ May this special days, may you indulge in feasting with your loved ones, may peace and joy fill your hearts and homes! Happy Onam dears ðŸ˜€
See my yummy Onam Sadya platter (variety of kerala vegetarian dishes traditionally served on a banana leaf), also click HERE for my Onam Sadya recipes collection.
|Recipe Type||Side Dish/Onam Vishu Sadya Recipes/Kerala|
|Cooking and Preparation Time||20 To 30 Minutes|
|Serve To||6 to 8|
Ingredients For Beetroot Pachadi (Kerala Style Mild Spicy Beetroot Curry/ Beetroot in Coconut Yogurt Gravy)
|Beetroot||1 Medium Size (approximately 1 Cup)||Skinned and Grated Finely|
|Fresh Grated Coconut||Â½ Cup|
|Ginger||1 Teaspoon||Skinned and Chopped Finely|
|Green Chili||3 to 4||Chopped (Adjust as per your taste)|
|Mustard Seeds||Â¼ Teaspoon||To Grind|
|Mustard Seeds||1 Teaspoon||To Temper|
|Thick Fresh Yogurt||1 Cup||To Gravy|
|Thick Fresh Yogurt||3 tablespoon||To Grind|
|Oil||2 Tablespoon||I used coconut Oil|
|Curry Leaves||1 Sprig||To Temper|
|Red Dry Chili||2 Numbers||Cut into Small (To Temper)|
|Water||Require for cook beetroot and for gravy.|
|Salt||As per your Taste|
Method For Beetroot Pachadi (Kerala Style Mild Spicy Beetroot Curry/Beetroot in Coconut Yogurt Gravy)
• Cook grated beetroot with require water (Not much) and salt until it looks soft. Keep aside.
• Place grated coconut, green chili, ginger, ¼ teaspoon mustard seeds, 3 tablespoon yogurt in a blender. Grind and make a smooth paste.
• Combine cooked beetroot, ground paste, 1 cup yogurt and salt to taste. Mix well. Add little water, if the gravy looks so thick. Keep aside.
• Heat oil in a frying pan, pop 1 Teaspoon mustard. Add curry leaves and red chili until fry. Pour over it to the Beetroot gravy and mix well. Our Yummy Pachadi is ready! Serve with boiled rice and enjoy!