Rashmi Sharma A simple and seasonally appropriate traditional curd raita recipe from Kerala is beetroot pachadi. This is a fantastic side dish to rice and Sambar or Kalan and is a necessity for Sadya and any holiday feasts at home.
Cooked beetroots, coconut, and curd are used to make Beetroot Pachadi, a Beetroot Raita recipe in the style of Kerala. During the Vishu and Onam Festivals, it is one of the side dishes or condiments that is presented to Sadya on a banana leaf.
Raita is equivalent to Pachadi or Thayir Pachadi. The only difference is that tempering and coconut are added by us South Indians. It is essential for the summer and goes well with hot main courses.
Beetroot Pachadi Raita Recipe | What Is The Recipe Of Beetroot Pachadi Raita
Ingredients
- 1 beetroot grated
- ¼ tsp turmeric powder
- 2 cups curd beaten
- 7 green chillies
- 1 tsp mustard seeds
- 1/2 cup coriander leaves finely chopped
- 2 cups coconut finely grated
- 1 ginger 1/2 inch piece
- 1/4 tsp cumin seeds
- 4 Tbsp water
- Salt to taste
- 1 Tbsp coconut oil
- 1 shallot large, sliced
- Curry leaves: 2 sprigs
Instructions
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Clean the beetroot, grate it and keep it aside.
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In a pan cook the grated beetroot, salt, turmeric powder, 1 tablespoon water with the lid closed. Stir in between.
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Meanwhile in a mixer, grind ½ tsp mustard seeds, cumin seeds, grated coconut, ginger and green chillies into a paste by adding 3 tablespoons water.
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Once the beetroot is cooked (softened) well, transfer the ground paste to the pan and stir well.
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Cook the ingredients for another 5 minutes in medium flame till the water dries off.
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Beat the curd in a bowl and keep it aside.
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Transfer the beaten curd to the pan and warm it (do not allow it to boil). Turn off the flame.
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In a pan, heat the oil and crackle mustard seeds, shallots and curry leaves and add on to the cooked curd and beetroot mixture.
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Check for salt and serve.
