Beetroot Pachadi
What was the Beatroot curry which was served with the Sadhya? This is one of the common question to me by the non-keralities after having a Kerala Sadhya. I used to say its one of the easiest curry that you can prepare. Since its Onam season now, I thought it’s the right time to publish this post. I don’t need to say any thing else, its simple, easy and taste good.
If you are looking for other recipe for the Onam Sadhya check out Veg Recipes
Beetroot Pachadi Recipe
Ingredients: (Serves 7-8 )
- Beetroot – 1 ½ cup grated
- Ginger – 1 inch piece
- Grated coconut – ½ cup
- Green Chilli – 2-3
- Mustard seeds – 1 tsp
- Curd/Yogurt – 1 ½ cup
- Dry red chilli – 2
- Curry leaves – few
- Oil – 2 Tbsp
- Salt
(Note: 1 Cup = 250 ml
Vary the amount of chilli as per your spice level)
Method: (With Step-by-Step Pictures)
Take grated beetroot in a pan. Sprinkle little water,add salt and cook till it becomes soft.
Grind ginger, grated coconut, ½ tsp mustard seeds and green chilli into smooth paste. Add it to the cooked beetroot.
Mix well and cook for another 4-5 mins till its dry and then reduce the flame.
Beat the curd well so that no lumps are there.
Pour the curd in to the pan and mix well.
The curd should just become warm and should not boil. Switch of the stove.
Heat oil in another pan and splutter mustard seeds. Add curry leaves and dry red chilli. Pour it over the curry prepared. Mix well and Serve hot.