Kerala Style Beetroot Pachadi Recipe
Kerala Style Beetroot Pachadi is a delightful dish that beautifully combines the earthy sweetness of beetroot with the tanginess of curd, making it an exquisite accompaniment to your meals. This vegetarian dish is not only delicious but also a vibrant addition to any dining table. Let’s embark on a culinary journey to prepare this refreshing side dish, perfect for serving with rice and sambar or enjoying as a dip.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot | 2 medium-sized |
| Curd (Yogurt) | 1/2 cup |
| Salt | To taste |
| Turmeric Powder | 1/4 teaspoon |
| Grated Coconut | 1/2 cup |
| Dry Red Chillies | 3 |
| Ginger | 1 inch (peeled) |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds | 1/2 teaspoon |
| Oil | 1 teaspoon |
| Curry Leaves | 5 leaves |
| Additional Dry Red Chilli | 1 (for tempering) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 85 |
| Protein | 2g |
| Carbohydrates | 12g |
| Dietary Fiber | 3g |
| Sugars | 5g |
| Fat | 3g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 50mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Servings
- Servings: 4
Instructions
-
Prepare the Beetroot:
Start by thoroughly washing and peeling the beetroot. Once peeled, grate the beetroot using a box grater or a food processor, ensuring you have an ample amount for cooking. -
-
Cook the Beetroot:
Place the grated beetroot in a pressure cooker, adding just enough water to cover the bottom. Secure the lid and cook on medium heat until you hear two whistles. This process ensures the beetroot becomes tender yet retains its vibrant color. -
Grind the Coconut Paste:
In a mixer grinder, combine the grated coconut, dry red chillies, and ginger. Add a little water if necessary to help with blending. Grind the mixture into a smooth paste and set aside. -
Mix Ingredients:
Once the beetroot is cooked, carefully release the pressure and open the cooker. Add the freshly ground coconut paste and turmeric powder to the cooked beetroot. Stir well, ensuring that all ingredients are combined. -
Season the Pachadi:
Add salt to taste and mix everything thoroughly. Allow the mixture to cook on low heat for an additional 3 to 5 minutes. This step helps meld the flavors and ensures the dish is well-seasoned. -
Cool and Combine with Curd:
After cooking, turn off the heat and let the mixture cool to room temperature. Once cooled, add the curd (yogurt) to the beetroot mixture, stirring gently to combine. This adds creaminess and a tangy flavor to the pachadi. -
Prepare the Tempering:
In a small tempering pan, heat the oil over medium heat. Add mustard seeds and cumin seeds to the hot oil. Once they begin to splutter, toss in the curry leaves and the additional dry red chilli. Sauté for about 15 seconds until fragrant. -
Final Touch:
Pour the tempering over the beetroot pachadi and mix well to incorporate all the flavors. -
Serve:
Your Kerala Style Beetroot Pachadi is now ready to be served! This dish pairs wonderfully with mixed vegetable sambar and steamed rice, making it a perfect addition to your lunch or dinner spread.
Enjoy the colorful and flavorful experience of Kerala cuisine with this delightful beetroot pachadi, a dish that not only tantalizes your taste buds but also enriches your meals with its nutritious ingredients. Bon appétit!
