Kerala Style Beetroot Pachadi Recipe
Beetroot pachadi recipe is very good accompaniment for rice and it is usually prepared by people in Kerala during Onam feast. The beetroot pachadi has light sweetness, sourness and spiciness. This pachadi has a pleasing pink colour and prepared by adding curd to the cooked beetroot. Serve this Kerala Style Beetroot Pachadi Recipe during a meal along with steamed rice, Vendakkai Uppadan and Jack Fruit Seeds Stir Fry Recipe.
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Equipment used:Pressure cooker,Mixer,Tadka pan
15 M
20 M
35 M
4 Servings
Ingredients
- 2 Beetroot
- 1/2 cup Curd (Dahi / Yogurt)
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste For Grinding:
- 1/3 cup Fresh coconut , grated
- 3 Dry Red Chilli
- 1 inch Ginger
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera) For Seasoning:
- 1 teaspoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 5 Curry leaves
- 1 Dry Red Chilli
How to make Kerala Style Beetroot Pachadi Recipe
To prepare Kerala Style Beetroot Pachadi Recipe, wash, peel the skin and grate the beetroot. Cook beetroot covered with little water, in a Pressure cooker.
Ina Mixer, grind all the ingredients under “for grinding” into paste adding very little water.
Once the beetroot gets cooked, then add the grounded paste and turmeric powder.
Stir well, add salt and cook for few minutes until the raw smell of paste vanishes.
Let it cool, then whisk curd well and add it to the beetroot. Mix well.
Now heat oil in Tadka pan, add mustard seeds, red chilli and curry leaves. Once it splutters add to the pachadi and stir until combined.
Enjoy the Kerala Style Beetroot Pachadi Recipe with steamed rice, Vendakkai Uppadan and Jack Fruit Seeds Stir Fry Recipe.
