08 October 2019

Beetroot Pachadi recipe without coconut|Kerala style beetroot raita


There is something special about Beetroot Pachadi.The pachadi or curry that is so colorful that it just stands out .Do you feel the same when you see a Beetroot pachadi served as a Onam/Vishu Sadya item on a beautiful green Banana leaf ? Well,I do.That's one of my favourite reason to make Beetroot pachadi for Sadya than other Pachadi.She is so feminine !!

Almost every place in Kerala,they have their own way of making this pachadi.Usually,this girl is pampered with coconut,spices and yogurt .At my place in that way,we make our traditional beetroot pachadi like this ...


However,today,I am going to show you how to make Beetroot pachadi without coconut .There are people who would love to make this pachadi but are not an ardent fan of coconut .And then there are those who want to make a quick,easy yet tasty beetroot pachadi especially when you are making sadya items and you have a looong list of curries to make ,it would be very helpful to make quick and easy version of curries without spoiling the taste.Isn't it ? So this Beetroot pachadi falls in that category .

So,le'mme show you how to make Beetroot pachadi without coconut and mild spices quickly and full of taste.



Beetroot,grated ,medium size - 2 Nos.
Shallots,chopped - 3-4 Nos.
Green chillies,chopped - 2 Nos.
Ginger,chopped - 1 Tsp
A few curry leaves
Salt to taste
Yogurt/Curd,beaten - 1-3 cup (As per the desired consistency)
water - 1/4 cup (add/adjust more depending upon the consistency of curry desired)
Mustard seeds ,crushed - A pinch/ 1/8th tsp
For seasoning:
Mustard seeds - 1 Tsp 
Fenugreek seeds - 1/4-1/2 Tsp
Dry red chilies,broken - 2 Nos.
Curry leaves,a few

 Preparation of Beetroot pachadi :

1.Splutter mustard seeds.Add fenugreek seeds,dry red chillies,saute for a sec.
2.Add shallots,green chillies.Saute till shallots turn translucent.
3.Add in the ginger and curry leaves and saute well.
4.Add in the grated beetroot and saute,bring to the center,cover with a lid and let it get cooked.Add little water if needed to cook the beetroot.Usually,they have enough water in them to cook itself.
5.Once beetroot is cooked,add in the beaten yogurt and crushed mustard seeds and mix well.
6.Add salt to taste.
7.Let it SIMMER for two minutes but DONOT let it boil.
8.Put off the flame ,Beetroot pachadi is ready.
9.Let the pachadi sit for a few hours before serving for the best taste.

For a detailed explanation ,watch this 3 minute Beetroot pachadi video :

This Beetroot pachadi recipe is as finger licking as the traditional one but can be prepared in less time easy tasty way.Mmmmm,can still taste it in my mouth...

My yum edible pink panther ....You go girl !