Beetroot pachadi recipe | Beetroot Raita Kerala Style

Beetroot Raita Kerala Style / Beetroot Pachadi Recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel.  This is a spicy, sour, slightly sweet raita or pachadi or chutney from the Kerala cuisine and it is a must dish in the Vishu and Onam Sadhya menu. It is a perfect accompaniment with hot steaming rice and Kerala Sambar or Moru Curry. Also, this is similar to the Beetroot Raita prepared in North India, only with slight variations and the addition of curd lends a silky, creamy texture to the dish. I suggest using sour curd for a tangy taste and the main point to be noted here is before adding the curd, switch off the flame, else there is a chance to get curdled. If interested, check my Tamil New year / Vishu recipes here…

Check my other Kerala Recipes like

• Nei Appam
• Beans Mezhukupuratti
• Palada Pradhaman
• Jackfruit Kheer / Chakka Pradhaman
• Sarkara Varatti
• Nendran chips

Kerala Style Beetroot Raita

Beetroot pachadi recipe | Beetroot Raita Kerala Style

Priya Santhamohan

Beetroot Raita Kerala Style / Beetroot Pachadi Recipe is a spicy, sour, slightly sweet raita or pachadi or chutney from the Kerala cuisine and it is a must dish in the Vishu and Onam Sadhya menu.

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Sidedish for Rice

Cuisine Kerala, Indian

Servings 3 People

Calories 167 kcal

Equipment

• Stovetop

Ingredients

  

• 1 Cup Grated Beetroot
• 1½ Cup Water
• 1 Pinch Turmeric Powder
• Salt As Required
• ½ Cup Thick Curd Link for Homemade Curd

To Grind

• ¼ Cup Grated Coconut
• 1 Green Chilli
• 1 Small Piece Ginger
• ¼ tsp Mustard Seeds
• ¼ tsp Jeera

To Temper

• 2 tsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 Red Chilli
• 1 Sprig Curry Leaves

Instructions

 

• Peel the skin of the beetroot and rinse well. Using a grater with big holes, grate it fully. Then, measure and keep all the ingredients ready.
• To a mixer, add the grated coconut, green chilli, ginger, mustard seeds and jeera.
• Pour 1/2 cup of water and grind it to a smooth paste. In a pan, add the grated beets and pour 1.5 cups of water. Cook in medium flame, till the beets, turn soft and all the water is absorbed. Now, pour the ground coconut paste.
• Add the turmeric powder, required salt and mix well. Cook in low flame for 3 to 4 minutes, till the raw smell of the coconut paste leaves. Switch off the flame and pour the curd (never add the curd when the beets is in flame, else it gets curdled).
• Give a mix until it looks smooth. In a small tadka pan, pour the oil and add the mustard seeds.
• Once the mustard seeds start to splutter, add the red chilli, curry leaves and fry till nice aroma wafts. Finally, pour the tempered ingredients over the cooked beetroot.

  Serve this Beetroot Pachadi Recipe with rice and Kerala style Ulli Theeyal.

Notes

Tips for Beetroot Raita Kerala Style

1. Use fresh, tender and juicy beetroot for a good taste and colour.
2. Use a grater with big holes to grate the beets. If using small grater, the raita turns like a paste after cooking.
3. Adjust chilli's as per spice level required for this Beetroot Pachadi Recipe.
4. Addition of turmeric powder gives a vibrant colour to the raita.
5. Use sour curd (2 to 3 days old) for a little tangy and nice taste. Fresh curd wont work for this recipe.
6. Always switch off the flame and then add the curd, else there is a chance it gets curdled.
7.  I suggest using coconut oil for seasoning, which lends a nice aroma for the Beetroot Raita Kerala Style.
8. Also, seasoning at last helps to retain the flavour for a long time.

Keyword Beetroot Pachadi Recipe, Beetroot Raita Kerala Style

Beetroot Pachadi Recipe

Method for Beetroot Pachadi Recipe

1. Peel the skin of the beetroot and rinse well. Using a grater with big holes, grate it fully. Then, measure and keep all the ingredients ready.

2. To a mixer, add the grated coconut, green chilli, ginger, mustard seeds and jeera.

3. Pour 1/2 cup of water and grind it to a smooth paste. In a pan, add the grated beets and pour 1.5 cups of water. Cook in medium flame, till the beets turn soft and all the water is absorbed. Now, pour the ground coconut paste. 

4. Add the turmeric powder, required salt and mix well. Cook in low flame for 3 to 4 minutes, till the raw smell of the coconut paste leaves. Switch off the flame and pour the curd (never add the curd when the beets are in flame, else it gets curdled).

5. Give a mix until it looks smooth. In a small tadka pan, pour the oil and add the mustard seeds.

6. Once the mustard seeds start to splutter, add the red chilli, curry leaves and fry till nice aroma wafts. Finally, pour the tempered ingredients over the cooked beetroot.

Serve this Beetroot Pachadi Recipe with rice and Kerala style Ulli Theeyal.

Beetroot Raita Kerala Style