Beetroot Pachadi (Spiced Beetroot Yoghurt)
A mildly spiced yoghurt side dish from Kerala typically served with rice. It is popular sadhya recipe for Onam & Vishu. This is a no-coconut version of Beetroot pachadi.
Ingredients
- 2 nos. Beetroot (small size) Peeled and Grated / finely chopped
- 1 no. Red Onion (small size) Finely chopped
- 1 no. Green Chilli Slit Vertically; Adjust number to suit your heat preference
- 1 tsp Minced Ginger
- ¼ tsp Cumin powder
- ⅛ tsp Fenugreek powder
- ½ tsp Salt Adjust to taste
- ½ cup Water (Only for Stove-top cooking method)
- Yogurt
For tempering
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
- 2 nos. Dry Red Chillies
Instructions
Step 1: Cooking vegetables - Method 1: Microwave cooking
- In a microwave-safe dish, mix all the ingredients except those for tempering.
- Cook in microwave-oven for 5 mins
- Set aside to cool.
Step 1: Cooking vegetables - Method 2: Stove-top cooking
- Cook all the ingredients (except those for tempering) closed in a vessel on medium heat. Don't forget to add water.
- Cook till the beetroot is soft and all the water has evaporated. It usually takes around 10 - 15 minutes.
- Set aside to cool.
Step 2: Adding Yoghurt
- After the vegetable mixture cools, add yoghurt and combine well till you no longer see the white colour of yoghurt.
- Taste and add more salt if required.
Step 3: Tempering
- Heat oil in a tadka / small pan. Add mustard seeds.
- When the mustard seeds splutter, add curry leaves & dry red chillies. Fry for around 30 seconds - 1 minute, taking care to not burn the ingredients.
- Add the tempered ingredients to the beetroot-yoghurt mixture. Mix well.
- Serve with rice.
Notes
- This recipe can be used to make vellarikka (cucumber) pachadi & carrot pachadi.
- Make ahead tips:
- Pre-cook the vegetables with the spices and refrigerate. When it's time to serve, add yoghurt to the vegetables and mix. Then add tempering.
- Minimize reheating as much as possible to keep it fresher longer.
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