Credits: Unsplash
Beetroot Pachadi stands out in the Onam Sadya for its vibrant pink hue and unique blend of sweet and tangy flavours.
Credits: Unsplash
This classic dish combines freshly grated beetroot with coconut, yogurt, and tamarind, making it both refreshing and rich in taste.
Credits: Unsplash
Its simple preparation, enhanced by the fragrant tempering of curry leaves and mustard seeds, makes Beetroot Pachadi a staple of every traditional Onam feast.
Credits: Unsplash
- Red Beets: 2, grated thick (3-4 cups) - Ginger: 2”, minced - Salt: 2-3 tsp - Yogurt: 2 cups, whipped - Jaggery: 1 tbsp - Grated Coconut: ½ cup - Green Chili Peppers: 2, diced - Cumin Seeds: 1 tsp - Turmeric Powder: ½ tsp - Water: ¼ cup - Coconut Oil: 2 tbsp - Mustard Seeds: 1-2 tsp - Fenugreek Seeds: ½ tsp - Dry Red Chilis: 2, broken - Curry Leaves: about 10-15 leaves - Shallots: 2, thinly sliced
Credits: Unsplash
Cook the grated beets with ginger, water, and salt in a skillet on medium-high heat until tender (8-10 minutes).
Credits: Unsplash
Blend the coconut paste ingredients until smooth, then add it to the beets and cook for 2-3 minutes; let cool slightly.
Credits: Unsplash
Whip the yogurt until smooth, then stir it along with jaggery into the cooled beet mixture until well combined.
Credits: Unsplash
Heat coconut oil, pop mustard seeds, then sauté the remaining tempering ingredients until the shallots turn golden, and pour the seasoning over the beet pachadi.
Credits: Unsplash
When will you try making this beetroot pachadi?
Credits: Unsplash