Beetroot Pachadi
Kerala-style Beetroot Pachadi is a traditional dish made with finely grated or chopped beetroot, tamarind, and a touch of coconut, tempered with mustard seeds and curry leaves. There is another version where curd is used to make the pachadi. A staple in Onam Sadhya and other festive Kerala feasts, this pachadi is loved for its eye-catching pink hue, creamy texture, and mildly sweet, tangy, and spiced flavour.
Equipment
- 1 Pan
- 1 Mixie
Ingredients
- 2 small Beetroot
- Small lemon size Tamarind
- As req Salt
- 1/4 tsp Turmeric powder
- To cook Water
- 1 tbsp Coconut oil
- 1/2 tsp Mustard
- 1/2 tsp Urad dal
- few Curry leaves
To grind
- 3 tbsp Coconut
- 2 no Green chilli
- 1/2 tsp Cumin seeds
- 1/2 tsp Mustard
Instructions
- First, peel the beetroot and either grate it or finely chop it, as per your preference.
- Soak Tamarind and extract juice from it.
- In a pan, heat coconut oil and splutter mustard seeds and urad dal. Add a few curry leaves for added aroma.
- Once the dal turns golden brown, add the beetroot along with a little water. Let it cook until soft.
- Now add turmeric powder, salt, and a spoon of tamarind extract. Mix well and allow the beetroot to absorb the flavours as it cooks.
- In the meantime, grind coconut, cumin seeds, mustard seeds, and green chillies into a smooth paste using a little water.
- Once the beetroot is cooked, add the ground coconut paste and bring everything to a gentle boil.
- Turn off the heat and serve warm—either with steamed rice or as a flavourful side dish for Molagootal.