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:

Beans Thoran

Beetroot Thoran
Cabbage Thoran

Mathanga Erissery

Mathan Erissery | Mathan Vanpayar Erissery

Mampazha Pachadi | Pazhutha Manga Pachadi

Mambazha Pulissery | Mambazha Kaalan

Chembu Kumbalanga Moru Kootan | Taro-Ash Gourd Pulissery

Pineapple Pachadi

Pulissery | Kachiya Moru | Mor Kuzhambu
Sambar | Kerala Style Varutharacha Sambar with no Coconut

Vellarikka Pachadi

Homemade Ada for Adapradhaman

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

Beetroot Thoran Recipe | Onam Sadya Recipes | Kerala Beetroot Thoran | Beetroot Poriyal

Beetroot sauteed (stir fried) with pounded coconut-shallot and Indian tempering

With Vishu around the corner, I thought I will post some Sadhya recipes. And so here is the first among the series, a simple thoran with beetroot. I love making sadhyas, but never get an opportunity to make a full fledged one as we will always be at Deeps' hometown and there the seniors take care of that.. We are expected to cut some veggies or just give company ;) Actually with proper planning, making a full fledged Sadhya is an easy job and rather an enjoyable one ! To read more on thoran, check out my Beans Thoran recipe.

Other Sadhya recipes:

Beans Thoran

Cabbage Thoran

Mathanga Erissery

Mathan Erissery | Mathan Vanpayar Erissery

Mampazha Pachadi | Pazhutha Manga Pachadi

Mambazha Pulissery | Mambazha Kaalan

Chembu Kumbalanga Moru Kootan | Taro-Ash Gourd Pulissery

Pulissery | Kachiya Moru | Mor Kuzhambu
Sambar | Kerala Style Varutharacha Sambar with no Coconut

Homemade Ada for Adapradhaman

Recipe Source: Ma

Serves: 2-3 persons

I Took: 

Preparation Time: 15 minutes

Cooking Time: 20 minutes

I Used:

Beetroot	-	2 nos (medium sized - diced)
Turmeric powder	-	¼ tsp
Red Chilly powder Salt	- -	2 tsp As needed

To Temper:

Oil	-	1 tbsp
Mustard	-	½ tsp
Curry leaves	-	A sprig

To Pulse:

Coconut	-	3 tbsp
Shallots/Small Onion	-	2 no
Garlic	-	1 pod
Cumin Seeds	-	¼ tsp

The Way:

1. Peel the skin of the beetroot. Rinse them nicely in water. Then dice them into small bite sized pieces (like really small cubes) (Refer notes)

2. In a vessel, add the chopped beans along with ¼ tsp turmeric powder, 2 tsp (refer notes) red chilly powder, salt and 2 tbsp of water (optional, you can also omit water and allow it to cook in the steam of the pressure) 

3. Now pressure cook the beetroot in medium flame for 2 whistles. You can use double boil method as I have done. Take some water (around 2 cups) in a pressure cooker and keep the plate in the cooker and on top of that keep the vessel with the beets. Else you can directly add the beetroot in the pressure cooker and cook

4. Coarsely pulse together the ingredients under 'To Pulse' in mixie without adding water. Do not grind to a smooth paste. Just 3-4 pulse until all the ingredients get crushed and mixed well would be sufficient.

5. Heat oil in a pan. Splutter the mustard seeds. Then add the curry leaves

6. Now add the boiled beetroot and give a quick stir

7. Then add the ground coconut paste and saute for another minute or two till the raw smell goes off. Switch off the flame and serve with a gravy of your choice

Serve along with brown rice, Sambar and pappad or as a side dish in your Onam Sadhya :)

Notes:

• You can also grate the beets instead of dicing. In that case no need to pressure cook them. Once the tempering is done add the grated beets along with turmeric powder, red chilly powder and salt and cook it closed for 5-6 minutes or till done

• Adjust red chilly powder according to the sweetness of the beets. If you are unsure of how much to add while pressure cooking them, you can add it at a later point, while tempering as well 

Cheers,
Chitz