Thursday 17 August 2017

Beetroot Pachadi | Kerala Style Beetroot Pachadi | Onam Sadhya Recipes

Grated Beetroot in a mild coconut-curd gravy


In another two weeks it is going to be Onam right ! So how are you going to celebrate Onam this year? Planning to make an elaborate Sadya or is it going to be a simple one? Either ways, this recipe will be a saviour for you. As I always re-iterate I'm all for easy recipes that can be made in less time. But that doen't mean I don't like elaborate preps. But that discussion is for another time! So this is an easy pachadi recipe with beets. I know many don't like beetroot. I have two of that kind at my home as well ;) But they like this pachadi. This and another kurma with beetroot are the only ways in which I can make them eat beets.. So all those beetroot haters out there, try this simple pachadi for Onam this year and enjoy! I'm sure you are going to like it :)



Other Sadhya recipes:

Makes: Around 2 cups


I Took: 

Preparation Time: 15 minutes

Cooking Time: 15 minutes


I Used:

Beetroot - 2 nos (big sized - grated) (around 1 cup grated)
Turmeric powder - ¼ tsp
Salt - As Needed

To Grind:

Coconut - ¼ cup
Green Chilly - 2 nos
Mustard - ¼ tsp
Curd - ¼ cup


To Temper:

Coconut oil - 1 tbsp
Mustard - ¼ tsp
Red Chilly - 2 nos - broken
Curry leaves - A sprig


The Way:



1. Peel the beetroots and rinse them well in water. Then grate them using a grater

2. In a pan/kadai, take the grated beetroot. Add turmeric powder &  salt and cook covered over medium flame until done. It will get cooked soon (around 5-6 minutes) as it is grated. So check in between and stir once or twice so that it doesn't get burnt




3. Grind together grated coconut, mustard and green chilly along with a little water. Grind it to a smooth paste add them to the cooked beetroot


4. Let them cook for a minute or two




5. Meanwhile in the same mixie add curd & give a quick pulse or two so that the curd is whisked well without lumps



6. Now add the whisked curd to the beet-coconut mixture and give a quick stir. Make sure the flame is very low & it does not boil. Leave it for about a minute. Once mixed well, remove from flame



7. Heat the coconut oil in a tadka pan. Splutter the mustard seeds. Add red chilly & curry leaves & saute. Take care that they are not burnt. Add this tempering to the pachadi & give a stir & serve



Cheers,

Chitz

3 comments:

  1. A very different way to make beetroot. Is it like chutney?

    ReplyDelete
  2. love the vibrant color,yumm pachadi!

    ReplyDelete
  3. Lovely pachadi... oru sadya thinnan thonnunu..

    ReplyDelete

Thank you for stopping by !! I am really happy that you take time to let me know how you feel :-)