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.

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.

Beetroot Pachadi

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

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: south indian

Ingredients Method Notes

Ingredients

  

• 1 beetroot medium , peeled
• 1/4 tsp salt
• 1/4 tsp turmeric powder
• 1 cup yogurt thick
• 1/4 tsp salt

Grind to a paste

• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 cup coconut grated
• 2 green chillies
• 1/2 inch ginger knob of , finely sliced

for tempering

• 2 tsps coconut oil
• 1/2 tsp mustard seeds
• 1 sprig curry leaves
• 1 shallot large , sliced (3 tbsp)

Method

 

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.

Notes

Other Onam Sadya recipes you may like: