Experience the wonder of beetroot pachadi, a tasty dish from South India! Combining sweet beetroot with tangy yogurt, it’s a special and yummy adventure just for you. Let’s jump into this world of amazing flavors!
The last few days were celebration time here at my home. It was Onam and it was a couple of days of tasty food. In fact many of them.
And after 2 days of enjoyment, Onam is over and everybody is back to their normal lives.
The entire last week I was extremely busy planning for the Onam Sadya. I was expecting about 20 people to be there for lunch and dinner. And the last seven days went in making the list of items we had to buy for the Onam Sadya.
Things have changed a lot in recent years. Even traditions couldn’t keep themselves away from these changes. Banana leaves have given way to paper banana leaves and plastic banana leaves.
The number of dishes has dropped to 8-10 from 26 which was a norm in the early days.
And entertainment is limited to the movies telecast on the Malayalam channels against going out and enjoying in the open with the entire family. Pulikali (the tiger dance) is no more to be seen except in the ads on television.
The huge swings and the gatherings around it, which was a feast to watch are not seen because those huge Mango trees have given way to concrete jungles. (By the way, I have only had a chance to have a glimpse of these. Most of these are coming from the stories my Mother-in-Law told me).
And Sadyas have gone to the restaurants. People prefer eating in restaurants so that they can avoid all the hassles of cooking so many dishes at home.
My family too was planning to have the Onam Sadya outside at a restaurant since everybody wanted to take some rest and watch some of the latest movies on the TV.
But then I was totally against outside food at least on this day. The reason was simple. I wanted to feel that old tradition. At least on this day, I wanted to be old-fashioned.
In today’s hustle and bustle of city life, nobody has the time to spend a few minutes with each other, which I feel is the main reason for the poor relationships within a family. I felt that making the Sadya at home and serving it to everyone in the family will be a nice way to bring everybody together and spend a few hours together on the dining table. I felt I had to take responsibility of doing this. And so I did!!
Everything went very well, our relatives and friends came and they really enjoyed the food.
There were no television or, movies. But a few hours of interesting stories from each other, jokes, songs, and some nice feeling of togetherness.
There were a lot of people in the family who supported me and the credit has to go to each and every one of them.
One recipe out of the 20 items that I prepared was BeetRoot pachadi. This was an experiment but everybody liked it so much that I felt I should share it with you all. So here it is, Beet Root Pachadi.. for you!
About Beetroot Pachadi:
Beetroot pachadi is a colorful and tasty dish that comes from the southern part of India. It’s made with a vegetable called beetroot, which has a vibrant red color.
To make the pachadi, the beetroot is grated and then added to yogurt. Yogurt or curd gives a creamy and slightly tangy taste to the dish. And to make this recipe more flavorful spices are added to it.
Beetroot pachadi is not only delicious but also healthy because beetroot is full of vitamins and nutrients that are good for our bodies.
During occasions like Vishu or Onam, a Sadhya feast isn’t complete without beetroot pachadi. It’s a must-have with Steamed rice, Erissery, Carrot Beans Thoran, Sambar, Parippu, Puli Inji, and Payasam. This South Indian yogurt dish is easy to make and has a pretty pink color and a delicious smell.
So, if you ever get a chance to try beetroot pachadi, give it a taste and enjoy the burst of colors and flavors!
Serving Suggestion:
Here are some serving suggestions for the recipe for beetroot pachadi. So whenever I make this beetroot pachadi I find different ways to serve.
- Enjoy with steamed rice for a traditional South Indian meal.
- Pair with soft chapatis or naan for a unique and tasty combination.
- Dip crispy pappadums or vegetable sticks for a crunchy snack.
- Spread on sandwiches for an extra burst of flavor and color.
- Serve as a side with grilled vegetables to add a tangy twist.
- Garnish salads with a dollop of beetroot pachadi for a colorful touch.
- Serve as a cooling dip with your favorite breadsticks or crackers.
Pro Tips:
- Grate Fresh: Use freshly grated beetroot for the best taste and texture.
- Balanced Yogurt: Adjust the yogurt quantity to balance the tanginess with the beetroot’s sweetness.
- Cooling Time: Allow the cooked beetroot to cool before mixing it with yogurt to prevent curdling.
- Spice Wisely: Adjust spices to your taste, but start with a little and add more if needed.
- Chill Before Serving: Let the pachadi chill in the fridge for a while before serving for maximum flavor.
Storage Suggestion:
Keep any extra beetroot pachadi fresh by putting it in a sealed container in the fridge for up to 2 days. But it’s better to make it in as much quantity as you want and enjoy it fresh.
Why you Should Make this Recipe:
Delightful Flavor: Beetroot pachadi brings together the natural sweetness of beetroot and the tanginess of yogurt, creating a delightful and well-balanced taste.
Nutrient-Rich: Beetroot is a nutritional powerhouse, rich in vitamins, minerals, and antioxidants. Incorporating it into a pachadi adds a healthful element to your meal.
Eye-Catching Appearance: The vibrant pink color of beetroot pachadi adds a visual appeal to your table, making it an attractive and inviting dish.
Cultural Exploration: Trying beetroot pachadi introduces you to South Indian cuisine and allows you to explore different flavors and cooking styles.
Easy to Make: The recipe is relatively simple and doesn’t require complex techniques, making it accessible for both beginner and experienced cooks.
Versatile: Beetroot pachadi can be served as a side dish, dip, or even as a spread, adding versatility to your meal options.
Impress Guests: Make your family and friends feel amazed by serving them beetroot pachadi, which stands out with its special flavor and lovely look.
Great for kids: The bright color and yummy flavors could make kids curious and want to try a new veggie.
Good for your health: Beetroot is famous for helping your heart, and digestion, and giving you more energy. Eating beetroot pachadi is a delicious way to get these benefits into your meals.
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Basic Ingredients used To Make this Recipe:
Beetroot: The key ingredient, lending its vibrant color and earthy-sweet flavor to the pachadi.
Thick Curd: Adds creaminess and a refreshing tang to the dish, balancing the beetroot’s taste.
Turmeric Powder: A pinch of turmeric not only enhances the pachadi’s color but also contributes a mild earthy taste.
Salt: Essential for flavor enhancement.
Grated coconut: Grated coconut makes the pachadi creamy and coconutty. If you are looking for South Indian flavor then, coconut is must else you can skip it.
Green chili: adds a little spice that goes well with the sweet beetroot.
Ginger: gives a cozy feeling and a tiny kick.
Cumin and mustard seeds: make the pachadi taste even better.
Oil: tastes best for pachadi. You can use Sunflower oil too.
Mustard seeds: make the pachadi taste good when heated so do not skip.
Curry leaves: Curry leaves add a special smell and taste. So if you are looking for South Indian taste in this recipe, then you must add.
Red chili: is used to make the pachadi a little spicy and colorful.
Ingredients
- 2 Beetroot grated,medium size
- 1/2 cup Thick Curd
- Turmeric powder a pinch
- Salt as needed
Ingredients to grind:
- 1/3 cup Grated coconut
- 1-2 Green chilli
- 1/2 inch Ginger
- 1/4 tsp Cumin seeds
- 1/4 tsp Mustard seeds
Ingredients for seasoning:
- 1 tsp Coconut oil
- 1/2 tsp Mustard seeds
- Curry leaves a sprig
- 2 nos Red chilli
Instructions
- Grind coconut, green chilli, ginger, cumin seeds and mustard seeds to a smooth paste.
- Cook grated beetroot with less water adding salt and turmeric powder till soft.
- Add the ground paste and cook for few more minutes on low flame till the raw taste of the coconut goes. Let it to cool down completely.
- Once the mixture gets cold add the whisked curd to it.
- Add salt if needed and mix well.
- Now heat a tsp of oil, add mustard seeds and let it splutter.
- Add red chillies, curry leaves and pour the seasoning over the pachadi.
- And your healthy and delicious beetroot pachadi is ready to serve.
- This can be served along with rice as a side dish for rice.
Nutrition
Frequently Asked Questions about Baatroot Pachadi Recipe:
Is beetroot pachadi healthy?
Yes, beetroot pachadi is nutritious. Beetroot is rich in vitamins, minerals, and antioxidants. Yogurt adds probiotics and protein. However, watch the amount of oil and salt you use.
Can I make beetroot pachadi in advance?
Yes, you can prepare beetroot pachadi ahead of time and store it in the fridge for up to 2 days. This can help the flavors meld together even more.
Can I skip the grated coconut?
Yes, grated coconut is optional. While it adds texture and flavor, you can omit it if you prefer or have dietary restrictions.
What can I pair with beetroot pachadi?
Beetroot pachadi goes well with rice, chapati, naan, grilled meats, and even sandwiches. Its versatility allows for creative combinations.
Can I use boiled beetroot instead of grated beetroot?
Grated beetroot is commonly used for its texture and raw taste. While boiled beetroot could work, it might alter the dish’s overall flavor and color.
Can I use beetroot pachadi as a spread on bread?
Absolutely! Beetroot pachadi can be used as a unique and flavorful spread on sandwiches or wraps.
You Might Also Want to Try:
If you love Beetroot, then you might want to try some of these beetroot recipes:
Beetroot Halwa Recipe
Kerala Beetroot Thoran Recipe
Spicy Beetroot and Potato Recipe – How to make Beetroot ki Sabzi
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