One of the popular side dish of Kerala. It is especially served in the festivals and parties such as Onam, vishu etc.
This special side dish is made by cooked or mashed beetroot. The cooked beetroot is then mixed with grinded coconut spice mix. These are then seasoned with mustard seeds, curry leaves and dried red chillies. At last yogurt is added to make this side dish tasty and sour.
This recipe is very simple and can make very easily. No other ingredients are added. It is very popular dish that served in special occasions. In Onam festival, there are number of different variety side dishes. These are applied in banana leaves. Among these curries, the beetroot pachadi attract the people. The pink coloured side dish served in green banana leaves become more attractive than others. It tastes little sour and little spicy. But it gives a special flavour. So we can't believe is this a Pachadi made from beetroot or not. This recipe I got from my friend's mother. My mother know the recepi. But I want an authentic beetroot pachadi recepi. So I ask my friends mother. My friend is one the member who celebrate Onam and vishu traditionally. So I ask my friends mother for this recepi. Traditional recipes are really authentic. They give an authentic and easy recipes of beetroot pachadi. I tried this recipe many times and like it taste very much. But here, I make only one changes that they used only 1 green chilly while grinding coconut mix. But here I increased the amount of green chilly. It's because I am the one who like spiciness.
TheBeetroot is cooked in a pressure cooker. Then it is grinded to a fine creamy paste texture. These are mixed with grinded mix such as coconut,green chilly,cumin seed, mustard seed and curry leaves. At last these two mixes are combined with together and seasoned with mustard seeds,curry leaves and dried red chilly. For a traditional taste, finally I added 1 cup of yogurt to these mixture.Here is a simple method to make Beetroot pachadi.
Let's make it best and enjoy with your taste.
INGREDIENTS
Beetroot - 2 medium
Water - 1/2 cup
Salt
Yogurt - 1 cup
FOR GRINDING
Coconut - 1/2 of 1 whole
Green chilly - 3
Ginger - small piece
Cumin seed - 1/4 tsp
Mustard seeds- 1/4 tsp
Curry leaves
FOR SEASONING
Mustard seeds - 1/2 tsp
Dried red chilly - 3
Curry leaves
PREPARATIONS
* Peel and wash the beetroot well. Cut the beetroot into a small pieces
( 1 beetroot 6 pieces)
* Take a pressure cooker, transfer this beetroot pieces and add 1/2 cup of water. Close the pressure cooker and wait for 4 whistles.
*Take a mixer grinder, add coconut, ginger,green chilly ,cumin seeds, mustard seeds and curry leaves. Grind these ingredients to a fine paste. Take it out from the grinder and keep aside.
* In that same grinder, add cooked beetroot pieces and grind well until it turns to a fine paste ( no need of water)
* Take a kadai or sauce pan, heat enough coconut oil. Splutter Mustard seeds. Then add curry leaves and dried red chilly. Saute well for 2 minutes.
* Transfer the beetroot paste and coconut paste into these seasoned pan/ kadai. Mix well and cook it for 3 to 4 minutes. Once the mix began to boil, switch off the flame and keep aside.
* Take a bowl, add 1 cup of yogurt. Mix well by using hand whisk. Then apply this into the beetroot coconut gravy. ( You should add the yogurt only after the gravy gets warm. Otherwise the yogurt and the beetroot gravy will separated and you lost its correct consistency.)
The tasty beetroot pachadi is ready to serve. You can enjoy with its taste. It can served as a side dish for rice.
It is better to use a colourful beetroot to get colourful beetroot kichadi.
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Cuisine : Kerala
Course : side dish
Cooktime : 30 minutes
Servings : 5 person
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ENJOY.....
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BEETROOT PACHADI
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3 Comments
Thanks for this recipe♥
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