Pachadi - A festive dish of Kerala, India. It can be made with different vegetables by cooking it with coconut, chilli, tempering it with mustard seeds and curry leaves and finally adding curd.



Pachadi - A festive dish of Kerala, India.

Pachadi

Beetroot pachadi – A festive dish of Kerala, India. This is usually served in a sadhya ( meal served on a plantain leaf).  Pachadi is very similar to north Indian raita except that the vegetable is cooked, curd and coconut is added. It is the name given to a preparation made with any vegetable that is sautéed in oil with some spices and then coarsely ground. It is served like a pickle with rice.



Beetroot pachadi can be made with different vegetables by cooking it with coconut, chilli , tempering it with mustard seeds and curry leaves and finally adding curd.

Beetroot Pachadi – Instructions to prepare.

  • Preparation Time : 15 mins
  • Cooking Time : 10 mins
  • Serves : 4

Ingredients to prepare Beetroot pachadi :

  • Grated Beetroot : 1 cup
  • Ginger : 1 tsp (chopped)
  • Green chillies : 3 nos
  • Grated Coconut : 1/4 cup
  • Mustard seeds : 1 tsp
  • Plain Sour Yogurt /Curd : 1 cup
  • Curry leaves : 1 sprig
  • Salt to taste
  • Coconut Oil : 1 tsp
  • Dry red chilly: 1nos

Method to prepare Beetroot pachadi:

  1. Heat the oil. Cook the grated beetroot till it turn to soft ( add a touch of water if it gets too dry)
  2. Grind the grated coconut, green chillies, ginger and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curds.
  3. Add the coconut paste to the cooked beetroots and cook for couple of mins.
  4. Remove from the fire.
  5. Now add the rest of the curd, salt and combine well.
  6. Heat oil for tempering in a small frying pan and add the curry leaves, mustard seeds and dry red chilli.
  7. When the mustard seeds start popping, add it to the pachadi.
  8. Mix well. Serve Beetroot pachadi with steamed rice and enjoy.

 

 




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Sumith.
Pachadi - A festive dish of Kerala, India.

Pachadi

how to make Pachadi
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5 from 1 vote

Beetroot Pachadi

Pachadi – A festive dish of Kerala, India. It can be made with different vegetables by cooking it with coconut, chilli, tempering it with mustard seeds and curry leaves and finally adding curd.



Course Side Dish
Cuisine Indian, kerala cuisine
Keyword Beetroot pachadi
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 161kcal
Author Sumith Babu

Ingredients

  • 1 cup beetroot grated
  • 1/2 inch ginger chopped
  • 3 green chillies
  • 1/4 cup grated coconut
  • 1 tsp mustard seeds
  • 1 cup plain yogurt curd
  • 1 sprig curry leaves
  • 1 tsp salt to taste
  • 2 tbsp coconut oil
  • 1 dry red chilli

Instructions

  • Heat the oil. Cook the grated beetroot till it turn to soft ( add a touch of water if it gets too dry)



  • Grind the grated coconut, green chillies, ginger and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curds.



  • Add the coconut paste to the cooked beetroots and cook for couple of mins. Remove from the fire.



  •  Now add the rest of the curd, salt and combine well.



  • Heat oil for tempering in a small frying pan and add the curry leaves, mustard seeds and dry red chilli. When the mustard seeds start popping, add it to the pachadi. Mix well. Serve Beetroot pachadi with steamed rice and enjoy.



Nutrition

Calories: 161kcal | Carbohydrates: 10g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 8mg | Sodium: 751mg | Potassium: 234mg | Fiber: 3g | Sugar: 7g | Vitamin A: 80IU | Vitamin C: 16mg | Vitamin E: 1mg | Calcium: 80mg | Iron: 1mg
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