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Monday, December 12, 2016

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Beetroot Pachadi/Raita, is one of the famous accompaniment prepared during onam festival in Kerala. For this year onam, we were invited by one of our friends to onam feast and it's my first onam feast and that's where i tasted this yummy pachadi.

I was awestruck by the color of pachadi, it was so pleasant to see the bright pink color of the  pachadi and it has perfect balance of sweetness from beetroot, spiciness from chilies & sourness from curd.

One more thing about this pachadi is that it doesn't have that earthy smell of beetroot, those who don't like beetroot because of that earthy smell, trust me and try this pachadi, you won't be disappointed.

Later i got the recipe from my friend by words of mouth & i forgot to make note of it. So when i thought of making this, all i remember was it's made by beetroot,coconut & curd. And i was bit hesitant to ask her again, so searched in google and the recipe from cookingandme looks promising and the texture & color looks somewhat similar to what i had tasted. So i tried and it was so delicious with rice and sambar. 

Beetroot Pachadi

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
 Beetroot pachadi, Onam Recipe, Beetroot Raita Beetroot Pachadi/Raita, is one of the famous accompaniment prepared during onam festival in Kerala.
Ingredients
Beetroot - 1(small)
Curd - 1/3 cup
Oil - 1/4 tsp
Salt - to taste
To grind
Coconut - 1/4 cup(loosely packed)
Green chili - 1 
Cumin seed - 1/4 tsp
Garlic - 1 pod
Pearl onion - 3
To Temper
Coconut oil - 1 tsp
Mustard - 1/4 tsp
Curry leaves - few
Pearl onion - 2(chopped)

Procedure
Grate the beetroot using the small nozzle of grater. In a mixie jar, add all the ingredients listed under "To grind" and grind into smooth paste with water.
Heat the pan with oil, add the grated beetroot and saute till the raw smell leaves, then add the coconut paste and wash the mixie jar with 1/4 cup of water and add into the beetroot.
Add salt and bring to boil & cook till the raw smell leaves & switch off the flame. Let the beetroot comes to room temperature, add the curd & mix well.
In the meantime, temper the ingredients listed under  "To Temper" and add into the pachadi.
That's it !  Tasty Beetroot Pachadi is ready.

Related: How to make Beetroot Chutney

Notes:
  • Adjust green chili according to the sweetness of beetroot and to your taste.
  • Coconut oil gives great flavor to the pachadi, highly recommend to use it.
  • Depends on your required consistency, you can add more or less curd.
  • Add curd  after the beetroot comes to room temperature.
  • Using fine grater to grate beetroot gives nice texture to the pachadi and it also cooks easily.

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