Kerala Style Beetroot Pachadi / Beetroot Raita

Kerala Style Beetroot Pachadi / Beetroot Raita

There are a lot of Pachadi varieties. Here I am gonna make Kerala Style Beetroot Pachadi / Beetroot Raita, which is an authentic Kerala dish and is a part of Kerala’s Onam feast Sadhya. I love the Beetroot Pachadi’s bright pink color which makes the Sadhya look so colorful. It is also very easy to make with few ingredients. I used to hate Beetroot when I was a child, but once I tasted Beetroot Pachadi I’ve grown to love it.

Kerala Style Beetroot Pachadi / Beetroot Raita

Beetroot Pachadi is similar to the North Indian beetroot Raita which has a fabulous color and delicious taste. Blending the beetroot with coconut paste and yogurt gives it a creamy texture. You can also serve it along with Steamed rice, Dal curry, and Papad. You can also check my Thoran varieties

If you try this recipe out, please hashtag your photos with #MozisMenu on Instagram and tag me with @MozisMenu. I love seeing your takes on my recipes!

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Serves
4

I have a bite-sized video to show you how to make this recipe.

Ingredients

  • Beetroot, big sized – 1, peeled & grated
  • Yogurt / Curd – 1 cup, beaten
  • Salt – to taste
  • Water – As needed

To Grind:-

  • Coconut – 1/4 cup, shredded
  • Green chili – 2
  • Ginger – 1 small piece

To Temper:-

  • Mustard seeds – 1/2 tsp
  • Curry leaves – 1 sprig
  • Coconut oil – 1 tbsp

Instructions

  1. Peel and grate the beetroot. Boil it in enough water with salt till it absorbs all the water.
  2. Grind coconut, green chili, ginger, into a paste. If needed, sprinkle some water while grinding to make it into a fine paste.
  3. Add coconut paste to the cooked beetroot and saute it well. Switch off the flame and then add yogurt and mix it well.
  4. Heat oil in a pan, add the items given under to temper and add this to the beetroot mixture and mix it well.Kerala Style Beetroot Pachadi / Beetroot Raita is ready to serve along with steamed rice, dal curry, and papad.

Notes

  1. Some people add turmeric powder to the beetroot which will ruin the color. So please don’t add it.
  2. Once you add the yogurt/curd, don’t keep it in the flame.
  3. Using coconut oil is preferable which makes it taste more delicious.
  4. Before adding yogurt/curd, you must beat or blend the yogurt to avoid lumps.

 

Kerala Style Beetroot Pachadi / Beetroot Raita

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