Pachadi is the name for a traditional South Indian side dish and is otherwise known as a beetroot raita. Usually served on special occasions and festivals, pachadi is a key component of Onam Sadya. Meaning banquet in Malayalam, Onam Sadhya is a multi-course spectacle, featuring over 24 vegetarian dishes served on a banana leaf. 

This beetroot pachadi is one of the party pieces of Sadhya as it is vibrant pink in colour and full of flavour. The beetroot lends a subtle sweetness to this dish, the coconut places it right in Kerala cuisine, a pleasant sourness comes from the curd and their in un underlying heat from the tempered spices. For more information about tempering, read here. Delicious served with rice, this dish is possibly one of the most delicious ways to consume beetroot. 

Beetroot Pachadi

Beetroot Pachadi

5 from 1 vote
Course: Chutneys, Dips, SideCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 2 large beetroot – washed, peeled & grated

  • 3/4 cup curd/ natural yoghurt

  • salt, to season

  • Paste
  • 1/2 cup fresh coconut, grated

  • 2 dried Kashmiri chillies

  • 1 thumb-sized knob ginger

  • 1/2 tsp black mustard seeds

  • 1/2 tsp cumin seeds

  • Tempered Spices
  • 1 tsp coconut oil

  • 1 tsp black mustrd seeds

  • 7 curry leaves

  • 2 dried Kashmiri chillies

Directions

  • Add the grated beetroot to a pan with a little water. Cook until softened, ensuring that you stir regularly and add a splash of water if it begins to catch.
  • In a spice grinder, add all of the paste ingredients, along with a splash of water. Grind until you have a paste that isn’t too wet but looks well combined. 
  • Add the ground paste to the cooked beetroot and cook off until the smell transforms from raw to more aromatic. 
  • Take off the heat, allow to cool then stir in the curd. Mix till completely combined. 
  • In a separate pan, heat the coconut oil and add the dried spices until the seeds pop and splutter This will take somewhere between 10-20 seconds. Watch carefully and pour on top of the beetroot pachadi Sassoon as it is done. Roughly stir through. 
  • Taste and season with salt until you are happy. 
  • Serve immediately with steamed rice, or allow to sit for a couple of hours for the flavours to mingle and develop further.

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