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Main Course

Beetroot Pachadi Easy

Grated and cooked beetroot added to coconut mixture and yogurt.

Ingredientsfor 4 servings

1 nos Beetroot Grated manually on a hand grater into very small pieces, small
2 tbsp Coconut — grated
1 nos Green chilly
2 nos Shallots (Kunjulli)
1 pinch Cumin seeds (Jeerakam)
8 tbsp Yogurt
2 nos Dry red chillies If long, break into half
1 sprig Curry leaves

Preparation

Step 1
Set a pan on the stove cook the grated beetroot with salt and 2 tbsp water for 5-10 minutes. Cool and set aside.
Step 2
In a mixer blender add the grated coconut, green chilly, shallots and cumin seeds. Grind till it is really smooth. :- Powder the contents first in the mixer and then add 2 tbsp water and grind till it becomes a smooth paste.
Step 3
Set a pan on the stove heat 2 tbsp oil. let the mustard seeds crackle, 2 dry red chillies and 1 sprig curry leaves. Add the paste in the mixer to the pan. Stir everything together thoroughly. Do not cook this mixture for long. Just make sure that the mixture becomes warm. One minute should do.
Step 4
Add the cooked beetroot to the pan. Stir everything together thoroughly.
Step 5
Take it off the heat. and add yogurt (8 tbsp). Stir everything together thoroughly. Remove any lumps if any.
Step 6
Keep the pan back on the stove and heat for one minute till the mixture is warm. Check for salt and add more if required.
Step 7
Goes well with rice and lots of love.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Beetroot Pachadi Easy

Grated and cooked beetroot added to coconut mixture and yogurt.

Ingredientsfor 4 servings

1 nos Beetroot Grated manually on a hand grater into very small pieces, small
2 tbsp Coconut — grated
1 nos Green chilly
2 nos Shallots (Kunjulli)
1 pinch Cumin seeds (Jeerakam)
8 tbsp Yogurt
2 nos Dry red chillies If long, break into half
1 sprig Curry leaves

Preparation

Step 1
Set a pan on the stove cook the grated beetroot with salt and 2 tbsp water for 5-10 minutes. Cool and set aside.
Step 2
In a mixer blender add the grated coconut, green chilly, shallots and cumin seeds. Grind till it is really smooth. :- Powder the contents first in the mixer and then add 2 tbsp water and grind till it becomes a smooth paste.
Step 3
Set a pan on the stove heat 2 tbsp oil. let the mustard seeds crackle, 2 dry red chillies and 1 sprig curry leaves. Add the paste in the mixer to the pan. Stir everything together thoroughly. Do not cook this mixture for long. Just make sure that the mixture becomes warm. One minute should do.
Step 4
Add the cooked beetroot to the pan. Stir everything together thoroughly.
Step 5
Take it off the heat. and add yogurt (8 tbsp). Stir everything together thoroughly. Remove any lumps if any.
Step 6
Keep the pan back on the stove and heat for one minute till the mixture is warm. Check for salt and add more if required.
Step 7
Goes well with rice and lots of love.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.