15 September 2013

Beetroot Pachadi


If there is any root that can beat any super roots of the vegetable kingdom with its exceptional health benefits and moreover by a colorful appearance that should be a beatroot...errrr..I mean "Beetroot".I love this vegetable more because of its color . A beauty rooty it is!!

Yogurt is another dairy wonder even good for lactose intolerant people (I read) and with other super health benefits .It is yet another super food .A white beauty !!

When both these super foods are combined in a recipe how healthy and tasty it can be.


Beetroot pachadi is one such super foods recipe.Pachadi means a side dish in Malayalam and it can be made with vegetables like carrot, cucumber, fruits like pineapple etc .Likewise ,a beetroot pachadi is a yogurt based side dish made with beetroot exclusively. It is like a sophisticated yet South Indian traditional version of North Indian yogurt sauce,raita. It is mildly sweet and sour because of beetroot and yogurt obviously. The purple hue of beetroot when mixed with the white yogurt ,the end result is a pinkish colored yummy recipe.It goes well as a side dish with plain rice and other curries especially spicy ones.Another must have dish in a Kerala sadya/feast.

Here is how I make a "Beetroot Pachadi "


Beetroot , peeled & grated - 1 (medium size)
Shallots, chopped- 2 nos.
Green chillies , chopped- 3-4nos.
Beaten Yogurt/Curd - 1 cup
Salt-to taste

To grind
Coconut, grated- 1/2 cup
Cumin seeds/jeeragam-1/4 teaspoon
Fenugreek seeds-a pinch
Shallot/kunjulli- 1 no.
Mustard seeds -1/4 teaspoon

For tempering
Coconut oil -1 tablespoon
Mustard seeds - 1/4 teaspoon
Dry red chili - 2
Curry leaves - 1 sprig

Preparation method :

  • Grind everything-coconut, cumin, fenugreek seeds, shallot with a teaspoon or more of water until it becomes a smooth paste and then add the mustard seeds (under the grind list above) and  in the mixer, give it a pulse so that it just gets mixed with the paste. 
  • Heat a pan, put the oil, splutter the mustard seeds, add the dry chili and curry leaves .
  • Put the shallots , green chilies into the tempering pan above and fry them lightly for a minute until shallot becomes transparent.
  • Add the grated beetroots and stir for a minute or two, add a tablespoon of water, cover it till they are cooked on low flame.
  • Add the ground paste to the above mixture and stir for a minute or more until raw smell disappears (on low flame).
  • Finally add the beaten yogurt , mix everything well and put it on high flame but as soon as you see a bubble forming, immediately turn off the stove. (Don't allow it to boil at all or it may curdle.It should be just heated and be warm enough)
  • Add the salt and put off the flame.
  • Beetroot pachadi is ready to be served as a side dish with hot rice and especially with sadya.

God bless,