Beetroot pachadi
Beetroot pachadi is a delicious South Indian side dish that combines the earthy flavour of beetroot with a tangy yoghurt base and aromatic spices. It’s a great accompaniment to rice or can be enjoyed with dosas and idlis.
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.