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Side Dish

Kerala Style Beetroot Pachadi | Beetroot Raita

A colorful and vibrant dish that showcases the rich culinary heritage of Kerala.

Ingredientsfor 4 servings

2 nos Beetroot
1 cup Coconut
1/2 Tssp Cumin seeds
2 nos Green chilly
As needed Water
Salt, as needed
1 tbsp Oil
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Curry leaves, a few
3 nos Dried red chilly

Preparation

Step 1
Cook the cubed beetroot with salt and little water for 1 whistle. Grate the cooked beetroot and transfer to a hot pan.
Step 2
Next, take all the ingredients for preparing coconut paste.
Step 3
Grind grated coconut with green chilly and cumin seeds with some water to a smooth paste. Set aside.
Step 4
Add ground coconut mixture to the grated beetroot mixture and Bring to a gentle boil.
Step 5
When it starts to boil, take it off the heat and let it cool for some time. O.
Step 6
Add 1 cup curd.
Step 7
Combine the mixture well.
Step 8
Meanwhile, Heat the oil in a pan and let the mustard seeds crackle, add dried red chilly and curry leaves. Turn off the heat.
Step 9
Add it to the curry and stir.
Step 10
Beetroot Raita is ready.

Tip

Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.

Beetroot RaithaKerala Style Beetroot Pachadi

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Side Dish

Kerala Style Beetroot Pachadi | Beetroot Raita

A colorful and vibrant dish that showcases the rich culinary heritage of Kerala.

Ingredientsfor 4 servings

2 nos Beetroot
1 cup Coconut
1/2 Tssp Cumin seeds
2 nos Green chilly
As needed Water
Salt, as needed
1 tbsp Oil
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Curry leaves, a few
3 nos Dried red chilly

Preparation

Step 1
Cook the cubed beetroot with salt and little water for 1 whistle. Grate the cooked beetroot and transfer to a hot pan.
Step 2
Next, take all the ingredients for preparing coconut paste.
Step 3
Grind grated coconut with green chilly and cumin seeds with some water to a smooth paste. Set aside.
Step 4
Add ground coconut mixture to the grated beetroot mixture and Bring to a gentle boil.
Step 5
When it starts to boil, take it off the heat and let it cool for some time. O.
Step 6
Add 1 cup curd.
Step 7
Combine the mixture well.
Step 8
Meanwhile, Heat the oil in a pan and let the mustard seeds crackle, add dried red chilly and curry leaves. Turn off the heat.
Step 9
Add it to the curry and stir.
Step 10
Beetroot Raita is ready.