Vibrant Delights: Flavourful Beetroot Pachadi Recipe Unveiled!

Beetroot Pachadi

Welcome, dear foodies! to a colorful culinary adventure where we dive into the captivating world of beetroot pachadi recipe! This mesmerizing South Indian dish, a delightful blend of flavors and textures, promises to awaken your taste buds and add a burst of vibrancy to your plate.

This is one of my favorite in the sadaya(It is a sumptuous and elaborate meal featuring a wide variety of vegetarian dishes served on a banana leaf in Kerala). This is also our family favorite dish. Beetroot pachadi not only tantalizes our taste buds but also offers a plethora of health benefits too. And those of you who have not tasted it yet, I am sure you will love it. With its vibrant colors and an array of health benefits, beetroot pachadi is not just a feast for the senses but also a nourishing addition to your diet. So, indulge in its delicious flavors and reap the rewards of a healthier you! Put on your aprons, embrace your adventurous spirit, and let's embark on a journey to create a beetroot pachadi that will leave you craving for more!

Flavourful Beetroot Pachadi Recipe

Cusine: South Indian

Serves 4 people

Ingredients for making beetroot pachadi

Session 1:Ingrediens

Ingredients to cook:

• 1 medium-sized beetroot, grated (approximately 1 cup)

• 1 finely chopped green chilli

• salt to taste

For Grinding and sauting:

• 1/2 cup grated coconut

• 2-3 green chilies

• 1/4 teaspoon cumin seeds

• 1/4 inch ginger

• 1 tablespoon coconut oil (sauting)

For Yogurt mixture

1 cup fresh yogurt

For Tempering:

• 1 tablespoon coconut oil

• 1 teaspoon mustard seeds

• 1 sprig of curry leaves

• 2 whole red chilies

• Salt to taste

Session 2: Recipe video

Watch the video before reading the instructions for better understanding

Session 3: Instructions

Let's get cooking!

Step 1: Beetroot Preparation

1. Wash 1 whole beetroot and peel the skin and grate it( use small grater).

2. Then to a earthen or stainless steel pot add grated beetroot with chopped green chilli and salt to taste.

3. Cover and cook on low heat until the beetroot is completely cooked. Stir occasionally to prevent sticking on to the pot.

4. Once cooked, remove from heat and let it cool.

Step 1: Grinding

1. In a blender or food processor, add grated coconut, green chilies, cumin seeds, and ginger.

2. Grind the ingredients into a smooth paste.

3. To a pan add 1 tbsp oil and satue the ground paste to remove the raw taste and set aside.

Step 3: Yogurt Mixture

1. Whisk the yogurt until it becomes smooth and creamy.

2. To the cooked beetroot, add the ground mixture, yogurt mixture, salt and mix well.

3. With constat stiring cook the mixture over low to medium flame and put off the flame just when you see the stem rising.(Do not alllow it to boil)

Step 4: Tempering

1. In a separate pan, heat 1 tablespoon of coconut oil.

2. Add mustard seeds and let them splutter.

3. Add curry leaves and whole red chilies. Stir for a few seconds until the spices release their aroma.

4. Pour the tempering mixture over the beetroot-yogurt mixture. Give it a gentle stir to combine all the flavors.

Step 5: Serving

1. Transfer the beetroot pachadi to a serving bowl.

2. Garnish with a sprig of curry leaves or a drizzle of coconut oil for added freshness and flavor.(optional)

Your delectable beetroot pachadi is now ready to be savored!

Beetroot Pachadi served as side dish with rice

Session 4: Conclusion and serving suggestion

This vibrant dish can be served as a side dish or accompaniment to steamed rice, roti, or even as a dip for snacks. Allow the creamy yogurt and the earthy beetroot to tantalize your taste buds with every bite. Enjoy the burst of flavors and the delightful combination of textures. Happy cooking! Looking forward for your feedback and comments.

Thank you

Stay healthy, stay happy!

Yummily,

Vinitha