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Main Course

Easy Beetroot Pachadi

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each component of the feast has its role, and this one brings a quiet, essential balance to the banana leaf.

Ingredientsfor 4 servings

2 nos Beetroots peeled and finely — grated
1 cup Onion — finely chopped
3 nos Green chillies — finely chopped
1 inch Ginger — grated
Curry leaves A, a few
1/2 tsp Mustard seeds
1 Or Curd depending upon the amount of beetroot — grated
Salt, to taste

Preparation

Step 1
For preparing easy beetroot pachadi, let the mustard seeds crackle along with curry leaves.
Step 2
Cook in the onion, salt, green chillies and ginger for 2 minutes on low heat. 3)Add in the beetroot and cook until the water content in beetroot has reduced.
Step 3
Allow the mix to cool.
Step 4
Beat the curd in a mixer to a medium consistency.
Step 5
After the beetroot mixture has cooled, add in the curd and mix it well.
Step 6
Transfer it into an airtight container to keep the freshness of the curry.
Step 7
Easy beetroot pachadi is ready. Serve with rice.(This can also be used in bread instead of jam).

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

Easy Beetroot Pachadi

Ingredientsfor 4 servings

2 nos Beetroots peeled and finely — grated
1 cup Onion — finely chopped
3 nos Green chillies — finely chopped
1 inch Ginger — grated
Curry leaves A, a few
1/2 tsp Mustard seeds
1 Or Curd depending upon the amount of beetroot — grated
Salt, to taste

Preparation

Step 1
For preparing easy beetroot pachadi, let the mustard seeds crackle along with curry leaves.
Step 2
Cook in the onion, salt, green chillies and ginger for 2 minutes on low heat. 3)Add in the beetroot and cook until the water content in beetroot has reduced.
Step 3
Allow the mix to cool.
Step 4
Beat the curd in a mixer to a medium consistency.
Step 5
After the beetroot mixture has cooled, add in the curd and mix it well.
Step 6
Transfer it into an airtight container to keep the freshness of the curry.
Step 7
Easy beetroot pachadi is ready. Serve with rice.(This can also be used in bread instead of jam).

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.