Onam Specials: Kerala style Beet Pachadi

Onam Specials: Kerala style Beet Pachadi

Recipe for Kerala Beetroot Pachadi | Onam recipe for Beet Pachadi | Beets with coconut and yogurt

March 2010.

We were in a houseboat in the Alleppey backwaters. I had imagined this to be a romantic getaway surrounded by lush coconut palms and stunning skies. While the greenery and the skies didn't disappoint, it turned out a little less romantic than what I had imagined. End of March meant it was hot and humid and with not enough fuel to keep the air conditioner running, it was a double whammy. My husband and me were trying our best to restrict our then 1 and a half year old frisky toddler from jumping off the boat. But the sunsets were beautiful. Floating around in the languid backwaters in a gently bobbing boat and the culinary magic of the boatsman, were of course the redeeming factors.

Onam Specials: Kerala style Beet Pachadi
Onam Sadhya Recipe- Beet Pachadi

That was my first brush with the Beetroot Pachadi, a dish that I fell in love with for its ruby red colour and amazing flavour. Freshly grated coconut, lightly soured yogurt and a medley of flavours imparted by cumin, shallots, green chillies and ginger, the Beet Pachadi was truly a treat to the taste buds.

The pachadi is integral to the Onam Sadya. The red colour of the beets stands out bright on the green banana leaf. However, I urge you not to limit this dish to the Sadya alone. Red rice, cabbage thoran and beet pachadi make an excellent minimalistic Kerala menu.

Onam Specials: Kerala style Beet Pachadi
Onam Sadhya Recipe- Beet Pachadi
Recipe for Kerala Beetroot Pachadi | Onam recipe for Beet Pachadi | Beets with coconut and yogurt March 2010. We were in a houseboat in the Alleppey backwaters. I had imagined this to be a romantic getaway surrounded by lush coconut palms and stunning skies. While the greenery and the skies didn't d...

Beetroot Pachadi

Summary

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  • Courseside dish
  • Cuisinesouth indian
  • Yield4 s 4
  • Cooking Time10 minutesPT0H10M
  • Preparation Time15 minutesPT0H15M
  • Total Time25 minutesPT0H25M

Ingredients

Medium beetroot, peeled
1
Salt
1/4 tsp
Turmeric powder
1/4 tsp
Thick yogurt
1 cup
Salt
1/4 tsp
Grind to a paste
Mustard seeds
1/2 tsp
Cumin seeds
1 tsp
Grated coconut
1/2 cup
Green chillies
2
Knob of ginger, finely sliced
1/2 inch
For tempering
Coconut oil
2 tsps
Mustard seeds
1/2 tsp
Curry leaves
1 sprig
Large shallot, sliced (3 tbsp)
1

Steps

  1. Grated the peeled beetroot. In a pan, mix the grated beet, turmeric, salt. Sprinkle with some water. Cover and steam cook until beetroot is nearly cooked.
  2. Meanwhile, make a smooth paste of the listed ingredients using 1/4 cup water.
  3. Add this to the cooked beetroot in the pan and allow this to simmer on high flame until the mixture is fairly dry.
  4. Whisk the yogurt well. Reduce the flame to minimum and gently stir in yogurt and remaining salt. One this comes to a slight simmer, remove into a bowl.
  5. For tempering, heat oil in a small pan. Add mustard seeds. Once it splutters, add curry leaves and shallots and stir until the shallots are lightly golden.
  6. Transfer this over the beet pachadi in the bowl.
  7. Serve warm.

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