Ke Beetroot Pachadi Recipe | Kerala Beetroot Pachadi Recipe For Sadya | Kerala Sadya Recipes F

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Beetroot Pachadi Recipe | Kerala Beetroot Pachadi Recipe For Sadya | Kerala Sadya Recipes

Beetroot Pachadi with detailed photo recipe

Beetroot pachadi is a nutritious and flavored side dish of semi-thick consistency. This bright pink colored Kerala curry is an inevitable part of Kerala sadya. Beetroot, coconut and curd are its main ingredients. Today, let us learn how to make beetroot pachadi easily.

    Is beetroot is good for health?

    Beetroot is a relatively healthy vegetable with rich mineral and vitamin content. It is low in calories. Beetroot is famous for its rich iron content. Usually doctors suggest this vegetable for ladies especially when they are anemic and sick. In addition to this, beetroot is filled with potassium, manganese, zinc, magnesium, copper, selenium, sodium and folate. It helps to reduce cholesterol in our body, helps to maintain healthy body weight, good for heart and liver and reduces blood pressure. Beetroot also possesses anti -inflammatory properties.

    Excessive consumption of beetroot  may lead to a condition of beeturia. Beeturia is a condition in which your stool and urine turns pink. This condition is harmless. 

    How do you make beetroot pachadi?

    Beetroot pachadi is a relatively easy Kerala sadya recipe. The peeled and grated beetroot is cooked with enough water. Then mix with a coconut and curd based spice mix. Finally tempered in the usual Kerala tempering method.

    Beetroot pachadi - tips

    1. Use fresh and brightly colored and fresh beetroots for making pachadi.
    2. Adjust the chilies to your taste.
    3. Use of turmeric powder will fade the color of pachadi.
    4. Never boil the pachadi after the addition of the curd.

    Beetroot pachadi and its serving options

    Beetroot pachadi is moderately spiced Kerala side dish with a chutney like consistency. In Kerala, we serve beetroot chutney for lunch. It also has an unavoidable place in Kerala feast or sadya. Beetroot chutney, rice, gravy and pickle combination are delectable. 

    Beetroot Pachadi Recipe | Kerala beetroot Pachadi Recipe | How Make beetroot Pachadi For Sadya

    Beetroot In Coconut and Curd

    Preparation time:15 minutes / Cooking time: 10 minutes / Total time: 35 Minutes


    • 1/4 kg beetroot (fresh and bight colored)                               
    • 1/4 cup water
    • Salt to taste

    For grinding

    • 1/4 cup grated coconut                                  
    • 2 to 3 green chilies   
    • 4 shallots, peeled                                      
    • 1/4 teaspoon mustard seed   
    • One generous pinch of cumin seeds (jeerakam/jeera)  
    • 1/4 cup water
    Other Ingredients                          
    • 1 cup beaten curd or curd to taste                                           

    For seasoning

    • 2 tablespoon oil                                                         
    • Half teaspoon mustard seeds                                     
    • one or two whole red chilies                            
    • one spring curry leaves              

    How To Make Beetroot Pachadi with Step by Step photos

    The color and taste of beetroot pachadi depends on the freshness and color of the beetroot. Only the freshest and bright colored beetroots will give beautiful pink colored pachadi.

    1. Wash the beetroots thoroughly in fresh water before use. Then peel off the skin and grate using a vegetable grater.(Note : You don't have vegetable graters, don't worry, make small pieces of beetroots and pressure cook it for two whistles with enough water. Then mash it coarsely using a potato masher or with the back of the spoon.)

    2. Transfer the grated beetroots into a cooking pan and pour 1/4 cups of water. Put salt to taste.

    3. Cover and cook over medium flame till it boils, reduce the flame and cook for next three to four minutes over low flame or till the beetroot turn soft.

    4. Meanwhile, take grated coconut, green chilies, shallots, mustard, cumin seeds and quarter cup water in a mixer grinder.

    5. Grind into smooth paste and set aside.

    6. When the beetroot turn soft, open the lid and check whether any extra water left in the pan. If so wait till the water evaporates. Too much water will make the pachadi runny. Once the extra gravy evaporates, you can pour the coconut paste.

    7. Mix well and cook covered for two minutes till the raw smell of coconut vanishes. 

    8. Now we can add the curd. Before adding the curd, do beat them thoroughly with a fork or hand beater.

    9. Pour curd and mix well.

    10. Immediately switch off the flame as soon as the first boil starts.

    11. Heat coconut oil in a small pan. Add mustard seeds. 

    12. When the crackling sound stops, put one dried red chili and one spring of curry leaves. 

    13. Pour this in the pachadi.

    14. Cover and leave for the next ten minutes.

    15. Serve with steamed rice and enjoy.

                                                                                                                         Happy cooking

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