Looking for a colorful, nutritious, and kid-friendly addition to your sadya? The Beetroot Pachadi recipe is a must-try and just what you need; it lends a gorgeous pinkish color that blends the earthy sweetness of beets with the cool creaminess of yogurt. Not only is it eye-catching, it’s a clever way to get even the pickiest eaters to enjoy this powerhouse vegetable. What's more, you only need a handful of ingredients, and it comes together in no time.
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Why will you love this dish?
- A great tasting dish and a good way to get beets into your diet.
- It looks tempting with its beautiful pink or maroonish color and looks great on a banana leaf when serving sadya.
- Very simple to make if you have grated beets, and can be made in no time
- Needs a very few handful of ingredients, usually always found in your home.
- This is a colorful addition to the sadya along with avial kerala style, pulinjhi, Kerala Olan, and Cherupayar Payasam.
Ingredients needed
- Beets grated
- Green chillies finely cut
- Sprig curry leaves
- Beaten Yogurt
- mustard and green or red chillies
Beetroot Pachadi Recipe - How to make?
Once the grated beets are ready, all you need is yogurt and green chilies, and temper it with oil, mustard, and curry leaves. Heat about 3-4 tsp oil and splutter mustard seeds, optionally add some red chilies if you like. To this add the grated beets and green chillies. Sautée for a while. Let it cook for a few minutes in the steam by closing the lid and reducing the flame.
When it is half-cooked, add salt and curry leaves. Cook on high flame, switch off the flame, and wait for the beets to cool. Meanwhile, beat the yogurt to a smooth fluid form. Add a little water to adjust consistency, and add the cooked and cooled beets to the yogurt and mix it well.
- Step 1: Grate the beets finely and keep aside.
- Step 2: Add a little coconut oil and splutter mustard seeds.
- Step 3: Add chopped onions and green chilies or dry red chilies and sauté well.
- Step 4: Add grated beets, salt, and curry leaves and sauté well. Cover and cook on a low flame until it is about half-cooked.
- Step 5: To the cooled beets, add yogurt and mix well. You can also add beaten yogurt so you can mix easily. Adjust consistency by adding water.
- Step 6: Transfer to a serving bowl, garnish with curry leaves, and enjoy.
Recipe FAQs
When refrigerated, the beetroot pachadi can stay fresh for five to six days.
Always add beaten yogurt to the cooked and grated beets after it is cooled down completely to avoid curdling.
Raita is usually a yogurt salad with most of the ingredients being uncooked, and pachadi may have cooked ingredients along with yogurt and sometimes ground coconut in it.
Useful Tips
- The main effort is grating the beets. If you have a food processor, grating can be easily done using that.
- Ensure the cooked, grated beets are completely cooled before adding the beaten yogurt to avoid curdling.
- The beets need not be fully cooked, and they also cook quickly if shredded finely.
- Increase or decrease the yogurt to get the pink color of your choice.
Related Recipes
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Beetroot Pachadi recipe
Ingredients
- 2 beets grated
- 3 green chillies finely cut
- 1 sprig curry leaves
- 5 cups yogurt beaten
- 1 tbsp mustard
- 3 red chilies dry
Instructions
- Take a deep bottomed pan and heat about 3-4 tsp oil.
- Splutter mustard seeds and add the grated beets and green chillies.
- Sautée for a while.Let it cook for a few minutes in the steam by closing the lid and reducing the flame .
- When it is half-cooked , add salt and curry leaves.
- Fry for 2 more minutes and switch off flame and wait for the beets to cool.
- Meanwhile beat the yogurt to a smooth fluid form.
- Add a little water to adjust consistency.
- Add the cooked and cooled beets to the yogurt and mix it well
- .Enjoy this dish with rice or rotis (wheat bread).
Notes
- The main effort is grating the beets. So, if you have a food processor, grating can be easily done using that.
- Make sure that the cooked, grated beets are completely cooled before adding the beaten yogurt to avoid curdling.
- The beets need not be fully cooked, and they also cook quickly if shredded finely.
- Increase or decrease the yogurt to get the pink color of your choice.
Made this beetroot pachadi and it came out so good, loved the mix of creamy and tangy flavors
Loved the balance of flavors in this one. It had just enough heat without overpowering the rest. Definitely something I’ll be making again.
That's right the flavors of sweet, spice and cooling effect of the yogurt makes this interesting and tasty. Thanks a lot for the wonderful comment!
This beetroot pachadi was light, tangy, and so easy to make—the perfect pop of color and flavor for our meal.
This worked exactly as written, thanks!
Creamy, delicious and full of flavor! This Beet Pachadi was terrific!
Loves it's colour. Very vibrant and sounds delicious!
Yes that's right the color is quite vibrant.It also tastes yum! Thank you!
Beetroot is amazing for health. i am gonna make this some day 🙂
Yes it is very healthy and sure do give it a try and see how you like it !
Yes. Will have to get beetroot in the weekly grocery
🙂
My kids don't like beetroot though I'm a big fan.. i will give this a try... may be they'll like this.. thanks for sharing!! 😀
Hope they'll like it 🙂 Thank you !
Such a beautiful colour! You're sure kids will like it? OK I will totally try this on mine, mwahaha (and if they don't like it, I'll eat it all, it looks like it would make very good sandwiches)
My kids love it but they are not little any more 🙂 and they like beets anyway so maybe I assumed all kids will like ..yes it would go well with a sandwich !Thank you Liz!
Looks delicious! Beautiful color!
Thank you so much Latha!
Interesting recipe! Looks beautiful !!
Thank you Megala, the color makes it look pretty:)