Beetroot Pachadi/Raita

Beetroots are a rich source of folate and manganese. This tap root also serves as a natural colouring agent. The leaves are also edible and we can add the tender ones in salads, while more matured ones are often cooked and eaten. The vibrant red colour of this vegetable is quite appealing and kids often seem to like it. The other day a friend asked me how to make this as she had tasted it once

in a house boat trip in Kerala. Me being a keralite, I am used to having this since childhood and never thought that some one might like it and would want to know how to make this.

A traditional Onam or Vishu sadya is often incomplete without this beetroot pachadi. The best part is that it tastes equally good even if it’s served cold. Beetroot pachadi or beetroot raita is a very simple and mild dish, using only very few ingredients. We cut beetroots into small pieces or grate them and then cook it with some salt. We flavour it with some ground coconut and curd mixture. Some people add mustard seeds and/or cumin seeds along with the coconut while grinding.

But I try to keep it simple as I don’t like the taste of ground mustard. However, if you want you can add half a teaspoon of mustard seeds when the coconut is almost ground well and just give it a blitz for few seconds. Do not grind the mixture too long after adding mustard seeds or else it will taste bitter. You may add cumin seeds for added flavour.

Additionally, you may add udad dal and chana dal too in the tempering. The addition of fresh and thick curd mellows down the strong flavour of beetroot. Mix it with cooked rice and the pretty looking red rice is indeed a good way to tempt your kids to eat this healthy vegetable.

If you do not have fresh coconut at home or are too lazy to grate and grind them, then whisk 2-3 tablespoons of coconut milk powder (easily available in all grocery stores) in thick curd or yoghurt and add it to the cooked beetroot.

Another common dish that we make with beetroot is a simple beetroot poriyal, where we mildly saute the beetroots and then garnish it with freshly grated coconut. Please click here for a recipe of beetroot soup. Also if any of you are interested, you may have a look at this beetroot bread too.

Ingredients:

• Beetroot 1
• Salt to taste
• Green chilies 1-2
• Thick curd 1/2 cup
• Grated coconut 2 tbsp
• Mustard seeds 1/2 tsp
• Curry leaves 2 sprigs
• Dry red chilies 1-2
• Refined oil 1 tsp

Method:

• Wash and peel a beetroot and grate it using a grater.

• Add a spoon of water and salt and cook it for 5-7 minutes.

• Meanwhile grind grated coconut, green chilies with a tablespoon of curd into a fine paste. Do not add water. Add more curd if necessary.

• Add the coconut curd mixture into the cooked beetroot and mix.

• Whisk the remaining curd and add it to the beetroot mixture. Adjust salt and bring to a mild boil. Switch off the flame.

• For the tadka or tempering, add oil and heat it. Now add pieces of fried red chilies and mustard seeds.
• When the mustard seeds splutter, add the curry leaves and pour this onto the beetroot pachadi.

• Serve it chilled or at room temperature with rice and other accompaniments.