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Main Course

Beetroot Pachadi - Festive Special

Part of the grand Kerala banana-leaf feast, this dish brings together simple ingredients with precision. The flavours are clean and distinct — nothing fights for attention, everything has its place.

Ingredientsfor 3 servings

2 cup Beetroot — grated
11/2 tsp Ginger — grated
1 nos Onion finely chopped, medium
3/4 tsp Mustard seeds
1 sprig Curry leaves
2 nos Green chillies split
2 cup Curd
1 - Oil
Salt, to taste

Preparation

Step 1
Set a pan over medium heat and pour in the oil.
Step 2
Let the mustard seeds crackle.
Step 3
Add onion and green chillies and sautT the onions, till they become translucent.
Step 4
Add the grated beetroot, ginger, curry leaves and salt and fry, till the mixture is dry and beetroot is fully cooked.
Step 5
Take it off the heat.
Step 6
When the mixture has become slightly cool, add curd.
Step 7
You can adjust the consistency of Beetroot Pachadi by adding more curd.
Step 8
If you prefer the beetroot pachadi to have a thin consistency, you can use a mixture of buttermilk and curd.
Step 9
Serve Beetroot Pachadi hot with rice.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Beetroot Pachadi - Festive Special

Ingredientsfor 3 servings

2 cup Beetroot — grated
11/2 tsp Ginger — grated
1 nos Onion finely chopped, medium
3/4 tsp Mustard seeds
1 sprig Curry leaves
2 nos Green chillies split
2 cup Curd
1 - Oil
Salt, to taste

Preparation

Step 1
Set a pan over medium heat and pour in the oil.
Step 2
Let the mustard seeds crackle.
Step 3
Add onion and green chillies and sautT the onions, till they become translucent.
Step 4
Add the grated beetroot, ginger, curry leaves and salt and fry, till the mixture is dry and beetroot is fully cooked.
Step 5
Take it off the heat.
Step 6
When the mixture has become slightly cool, add curd.
Step 7
You can adjust the consistency of Beetroot Pachadi by adding more curd.
Step 8
If you prefer the beetroot pachadi to have a thin consistency, you can use a mixture of buttermilk and curd.
Step 9
Serve Beetroot Pachadi hot with rice.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.