Beetroot Pachadi

By Dr Shemmi N K

Beetroot Pachadi. Beetroot is completely transformed in this creamy delicious recipe. I found a method, that gives that tastiest beetroot.  Use thick yoghurt  natural set yoghurt with the right amount of tanginess. A lovely vegetarian dish that brightens any table. Serve with rice or even as a dip!

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Beetroot Pachadi 

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This recipe was an entry in the ONAM CONTEST 2013.

Beetroot pachadi is a flexible dish with regional variations, and the presence or absence of coconut is a key difference. Both versions are delicious, but they offer distinct textures and flavor profiles.

Beetroot Pachadi with Coconut

• Preparation: The beetroot is grated and cooked until soft. A special paste is then made by grinding fresh coconut with green chilies, cumin seeds, and sometimes a pinch of mustard seeds and ginger. This coconut paste is added to the cooked beetroot and simmered for a few minutes to cook off the raw taste. The mixture is then cooled before being combined with thick, whisked yogurt.

Beetroot Pachadi without Coconut

This variation is simpler and lighter than its coconut-based counterpart. While it can be found in Kerala, it’s also common in other South Indian states like Tamil Nadu and Andhra Pradesh, where it might be referred to as a “beetroot raita” or “chutney.”

• Preparation: In this version, the grated or finely chopped beetroot is cooked with water, salt, and spices like ONION, ginger and green chilies. Once it cools, it is simply mixed with plain, whisked yogurt. An optional tempering, with mustard seeds, dried red chilies, and curry leaves, is then poured over the top, giving it a final burst of flavor and a beautiful visual garnish. 

I prefer the yogurt-based simple Beetroot pachadi. I sometimes add the tempered ingredients to it, and sometimes I don’t.

Ingredients:

• 2 cups Beetroot, very finely chopped (for best results, do not grate)
• 1 Onion, finely chopped
• ½ tsp mustard seeds
• A handfull of curry leaves
• 2 split green chillies
• About 2 cups yogurt/curd – thick set yoghurt
• 2 Tbsp oil
• Salt  to taste

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