A beautiful, healthy, and yummy addition to your table. Cooked beets in Yoghurt Sauce. Most commonly served with Rice or as a Kerala Sadhya item… This dish can also liven up your salads meals.
Beetroot Pachadi
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Beetroot Pachadi
Description
Beetroot Pachadi is a vibrant and flavorful side dish from the South Indian state of Kerala. It is a yogurt-based dish, and it's a staple in the traditional Onam Sadya, a grand vegetarian feast. Some recipes incorporate a coconut paste, but here we look at the version containing only yoghurt.
Ingredients:
Instructions
I often pre-cook the beetroot in the oven prior to making this Pachadi(particularly when option to finely dice the beetroot instead of grating). I find the flavor improves a lot, not to mention the texture.. The beet root must be washed and scrubbed thoroughly before baking. Of course, this is optional. TO PRE-COOK THE BEETROOT.
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Preheat the oven to about 200C.
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Wash the unpeeled beets well. Pat dry with a towel.
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( 1) Rub in olive oil. (2) Wrap each beet in foil paper. Place on a baking tray and bake for 1½ hours.
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(This can even be done the day before).
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(3)When the Beets have cooled, (4) peel them and (5) slice into rounds.
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(6,7)Then proceed to dice the slices. (8)Place the diced beetroot in a bowl.
If you do not have an oven or don't want the baking method – THE TRADITIONAL WAY.
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Peel the beetroot and rinse well.
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Grate as for cabbage Thoran (not too finely shredded, not too big either)
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Make sure there is no water in the beetroot. I leave it on a wooden cutting board for a while before grating– to absorb extra moisture.
Remaining steps are the same.
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Heat oil in a medium wok/pan.
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Add the mustard seeds(optional) and allow to splutter. Add the curry leaves.
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Add the chopped onions and green chilies and sauté till onions are soft and translucent.
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Now add the beetroot and stir-fry on high heat. Add enough salt and cook till the moisture has completely evaporated and the beetroot is cooked tender( if using uncooked beetroot). If using the oven-cooked beetroot, simply toss with the sauteed ingredients and salt till seasoned through and cooked again with the onion.
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Remove from heat and allow to cool COMPLETELY.
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Beat the yogurt well till smooth.
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Add the beaten yogurt to the cooled beetroot a little at a time and mix till you achieve a smooth consistency as well as a beautiful lightened beetroot color!
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We prefer a semi thickened consistency for this dish.
Note
- If you would like to make this dish more pourable to serve with rice, you can use buttermilk instead of yogurt.
- Pictured in post, you can see the finely chopped texture vs the grated. I like both methods, depending on time.
