Fresh, bright, and straightforward to put together, beetroot pachadi recipe | kerala style beetroot raita is a vegetarian kerala side dish made with beetroot, water, and salt in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 3 Servings
- Category: Side Dish
- Cuisine: kerala
Ingredients
- 2 cup beetroot (grated)
- ¾ cup water
- 1 tsp salt
- ½ cup coconut (grated)
- ¾ tsp mustard
- ½ tsp cumin / jeera
- 1 chilli
- 1 inch ginger
- ½ cup curd / yoghurt (whisk)
!for tempering:
- ½ tbsp coconut oil
- 1 tsp mustard
- 2 dried red chilli
- few curry leaves
Method
- firstly, in a large kadai take 2 cups grated beetroot and ½ cup water.
- also, add ½ salt and mix well. cover and boiling for 10 minutes
- now in a small blender take ½ cup coconut, ¾ tsp mustard, ½ tsp cumin, 1 chilli and 1 inch ginger.
- blend to smooth paste adding ¼ cup of water.
- now add in prepared masala paste to the cooked beetroot and mix well.
- cook for 7 minutes or until raw aroma of coconut disappears.
- turn off the flame and add ½ cup curd. make sure to whisk the curd well, else there are chances for curd to curdle.
- mix well until the curd combines well and turns silky smooth consistency.
- now in a small kadai heat ½ tbsp coconut oil and splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.
- pour the tempering over pachadi and mix well.
- finally, enjoy beetroot pachadi with hot steamed rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
