Learn how to make Beetroot Pachadi ~ Beetroot in spiced coconut and yogurt gravy
We three have been very busy here.... Busy doing nothing! Oh wait... We are enjoying the bright sunny days with clear blue sky, lush greenery around us, a lazy stroll in our parents farms, breathing fresh air, warmth of sun shining on our faces, reading books in the cool evening breeze, sleeping under the twinkling stars, playing in the mud and building sand castles in the beach and eating whatever our heart desires! We really have been busy... ;)
As we are being pampered and spoiled rotten with amazing food that Amma whips up every single day, I thought of sharing this easy recipe of Beetroot Pachadi with my faithful readers who keep this blog alive. :) Pachadi is a South Indian side dish similar to Raitas and are usually served chilled or at room temperature. The freshly grated coconut is ground to smooth paste along with ginger, green chillies, and cumin seeds and yogurt and is mixed with variety of raw or cooked vegetables.
Growing up I was a big fan of Cucumber Pachadi but this Beetroot Pachadi is the current favourite of my family. The gorgeous red beets are grated and then cooked for few minutes and then mixed with a coconut-yogurt paste to get this bright pink hued Beetroot Pachadi. This Beetroot Pachadi is quite mild and has a light sweet taste to it due to the sweetness of beetroots and coconut used. While the yogurt used add little sour note, the green chillies and ginger adds mild spice kick to it. Give this Beetroot Pachadi a try if you are looking for something different to serve with rice. This Beetroot Pachadi can also be served with dosa, idli or chapatti or can be eaten on its own as a light meal.
Before proceeding to the recipe part I want to take a moment and wish all my blog readers A Very Happy and Prosperous New Year! May the New Year bring all the joy, happiness and everything that you wish for!
Ingredients for Beetroot Pachadi
Coconut Paste for Pachidi
Beetroot Pachadi (Beetroot in spiced coconut and yogurt gravy)
Prep Time: 10 mins
Cooking Time: 10 mins
Recipe Level: Easy/Beginner
Spice Level: Low
Serves: 4-5 People
Shelf Life: Best served fresh but can be refrigerated for 2 days
Serving Suggestion: With rice or even with dosa, idli or chapatti
2 medium or 2 loosely packed cups Beetroots, peeled and grated
2 cups Yogurt, whisked to remove lumps
Salt to taste
For Coconut Paste:
¾ cup fresh or frozen coconut, grated
1 tsp Jeera/Cumin Seeds
1-2 Green Chilli (Adjust as per taste)
½ inch Ginger, peeled (Optional)
1 tsp Mustard Seeds
1 Dried Red Chilli, broken
½ tbsp Oil
- Cook grated beetroots in 1 cup of water till it turns soft. It takes just around 4-5 minutes to cook the beetroot. Once the beetroot is cooked, turn off the flame and let it cool down to room temperature.
- While beetroot is getting cooked, grind grated coconut, green chillies, cumin seeds and ginger to smooth paste by adding little water. Keep it aside until needed.
- Mix this ground coconut paste, yogurt and salt to taste to cooked and cooled beetroot.
- Heat oil in a tadka pan and add mustard seeds and dried red chilli to it. Once mustard seeds start to sizzle and pop, transfer it to Beetroot Pachadi and mix them well.
- You can serve this delicious Beetroot Pachadi at room temperature or chilled with rice and enjoy!
- This Beetroot Pachadi is quite mild and has a light sweet taste to it due to the sweetness of beetroots and coconut used. While the yogurt used add little sour note, the green chillies and ginger adds mild spice kick to it.
- This Beetroot Pachadi can also be served with dosa, idli or chapatti or can be eaten on its own as a light meal.