Beetroot pachadi
Beetroot pachadi is a refreshing chutney-like dish made with grated beetroot, yoghurt, and a tempering of spices. The beetroot is sauteed and then combined with creamy yoghurt, creating a balance of sweetness and tanginess. The dish is further enhanced with a tempering of mustard seeds and dried red chillies, adding a layer of aromatic spices.
“Pachadi” is a term used in South Indian cuisine, particularly in Tamil and Telugu traditions, to refer to a type of side dish. It typically consists of vegetables, yoghurt or curd, and various seasonings. Pachadi is savoury and often serves as a cooling accompaniment to spicy dishes.
In Kerala cuisine, pachadi is a staple in many meals and is served as part of a traditional Kerala Sadya—a grand feast usually enjoyed during festivals and special occasions. Beetroot Pachadi, with its sweet and tangy profile, complements other elements of the Sadya and balances the flavours of the meal. People enjoy this dish not just for its taste but also for its nutritional benefits and its role in adding variety and colour to the traditional sadya spread.
Key Ingredients:
Beetroot: The star ingredient, providing vibrant colour and natural sweetness. Grate and lightly saute them.
Yoghurt (Curd): Adds creaminess and a tangy flavour that complements the sweetness of the beetroot.
Spices and Tempering: Includes mustard seeds and dried red chillies for a hint of heat. Curry leaves add aroma to the dish.
Preparation:
The preparation of beetroot pachadi involves sautéing the grated beetroot until tender, then mixing it with coconut and yoghurt. The tempering is made by heating oil and adding mustard seeds, curry leaves and dried red chillies until they release their flavours. Pour this mixture over the beetroot and yoghurt, blending all the ingredients together.
You can serve them as a side dish during traditional Kerala meals, especially during festive occasions like Onam, Vishu, and weddings. It pairs wonderfully with rice and other side dishes, contributing a colourful and flavorful element to the meal.
Flavour Profile
The flavour profile of Beetroot Pachadi is a blend of sweet, tangy, and slightly spicy elements:
Sweetness: From the naturally sweet beetroot.
Tanginess: From the yoghurt.
Spiciness: From green chillies and tempering spices.
Creaminess: From the coconut and yoghurt.
Beetroot pachadi
Ingredients
- 2 medium-sized beetroot peeled and grated
- ½ cup grated coconut
- ½ tsp cumin seeds
- ½ inch size ginger
- 1 green chilli
- ¼ tsp mustard seeds
- 1 cup plain yoghurt curd, whisked
- 1 tbsp oil preferably coconut oil
- Salt to taste
- Water as needed
- ¼ teaspoon sugar optional
Tempering
- 1 tbsp oil preferably coconut oil
- 1 tsp mustard seeds
- 1-2 dried red chillies or to taste
- A few curry leaves
Instructions
- Heat a pan over medium heat and add a tablespoon of oil. Add the grated beetroot and sauté. Cover and cook for about 5-7 minutes until it becomes tender. You can add a splash of water if needed.
- In a food processor or mixer, grind the grated coconut with cumin seeds, green chilly, ginger, ¼ tsp mustard seeds and a few curry leaves. Grind them to a fine paste by adding water as needed.
- Once all the water is evaporated and the beetroot is cooked, add the coconut paste. Stir well and let it cook for another 5 minutes, allowing the flavours to meld together. Switch off the flame.
- In a mixing bowl, whisk the yoghurt until smooth. Add this to the beetroot and mix well. Then add sugar (if using), and salt to taste. Mix everything thoroughly.
Tempering:
- In a separate small pan, heat the oil over medium heat. Add 1 tsp mustard seeds and let them splutter. Then add the dried red chillies and a few curry leaves. Sauté for a minute until fragrant.
- Pour the tempering over the prepared beetroot pachadi. Stir well to combine all the flavours.
- Serve the beetroot pachadi chilled or at room temperature as a side dish with rice or as a dip.
Notes
- Grate the beetroot finely for a smoother texture in the pachadi.
- You can also cook the beetroot by adding ¼ cup water instead of oil.
- Make sure the yoghurt is fresh and not too sour, as it impacts the final taste of the dish. If you like a slightly tangier flavour, you can increase the quantity of yoghurt.
- Before adding the yoghurt, turn off the flame or reduce the heat to the lowest setting. This helps prevent the yoghurt from curdling due to sudden temperature changes. Avoid boiling or cooking on high heat after adding the yoghurt.
- If you find the mixture too thick, you can add a little water to achieve your desired consistency while keeping the heat very low.
- Adjust the heat by varying the amount of green chillies or red chillies according to your preference.
Frequently asked questions
Refrigeration: Store in an airtight container in the refrigerator for up to 3-4 days.
Avoid Freezing: We don’t recommend freezing pachadi because the texture of the yogurt changes when thawed.
Yes, you can add other vegetables like grated carrots or chopped cucumber to enhance the flavour and texture. Some recipes also include chopped cilantro or mint for added freshness.
Beetroot pachadi pairs well with steamed rice, curd rice, or as a side with Indian bread like chapati or paratha. You can also serve them as part of a larger South Indian meal.
Thicker: Use less yoghurt or strain out some of the liquid.
Thinner: Add more yoghurt or a splash of water to reach your desired consistency.
Yes, you can prepare pachadi a few hours in advance. It’s best to refrigerate it until ready to serve to keep it fresh and cool.
