Kerala-Style Beetroot Pachadi | Beetroot Raita | Onam Sadya Special Pachadi | Beetroot Side Dish |
Автор: The Rows of Colours
Загружено: 2025-09-18
Просмотров: 248
Beetroot Pachadi is a Kerala-style raita made with cooked beetroot, fresh coconut paste, and curd, then finished with a coconut oil tempering. Creamy, slightly sweet, and tangy, this pink dish is a highlight of the Onam Sadya and pairs perfectly with rice.
Ingredients:
Beetroot – 2 medium, grated
Grated coconut – ¾ cup
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Ginger – 1 inch
Green chillies – 2
Thick curd – 1 cup, whisked
Salt to taste
For Tempering:
Coconut oil – 1 tsp
Mustard seeds - 1 tsp
Curry leaves – a few
Dried red chilli - 1
Method:
Cook grated beetroot with little water and salt for about 10 minutes. Grind coconut, green chilli and ginger to a paste, add it to the cooked beetroot and simmer on low flame for 5 minutes. Switch off the flame, mix in beaten curd, then prepare a tempering with mustard seeds, curry leaves and dry red chilli. Pour over the pachadi, mix well and serve with rice.
If you are looking for an easy south indian side dish, a yogurt based curry or a traditional kerala recipe, this beetroot pachadi is a perfect choice. Try this at home and bring the authentic taste of kerala to your dining table.
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