Beetroot pachadi is an inevitable part of the Kerala Sadya or feast. This traditional recipe has stood the test of time and is made during major Kerala festivals like Onam, Vishu etc. Another unique thing about this recipe is its color. This surely catches everyones eye and grabs the attention of many. Pachadi is a side dish curry which is similar to the north indian style raita. This curry is also made of curd and coconut. I know beetroots are not the favorite vegetable to many of us especially the kids. But I am very sure that this rich and vibrant recipe will steal your taste buds. Try them, taste them !
So let’s see how it is prepared.
Cook the beetroot in little water by adding turmeric and salt.
Grind coconut, cumin seeds and green chillies into a fine paste
Add the coconut paste to the cooked beetroot
Let it cook for few minutes. Close the lid of the vessel. Add salt as per taste.
Add chilli powder if you eat spicy food.
Now add 1 cup of plain sour yogurt into the mix. Combine them well. Lower the flame and cook for just 1 minutes. Don't overcook the curd because it may spoil the consistency of the curd.
Now take a small pan, pour oil, curry leaves and mustard seeds, Once the mustard splutters, add the red chillies to it.
Add the tadka to the beetroot pachadi. Mix well and serve with hot rice.