Beetroot pachadi or beetroot thayir pachadi (without coconut) is a colourful accompaniment with beetroot and yogurt as main ingredients. The natural vibrant color of earthy and mildly sweet beetroot with tangy curd comes together to a flavorful south Indian dish.
This is great way to include vegetables in your meals any day, but I specifically love how it adds color in a Kerala Onam Sadhya.
Check out my cucumber pachadi recipe and vendakka pachadi recipe in this website.
I have not tried thayir pachadi with beetroot before. Only make with carrot, the same way as this. When I wanted to try different thayir pachadi other than the regular vendakkai thayir pachadi; cucumber thayir pachadi or nellikai thayir pachadi, I had beetroot in stock, so made this for lunch as accompaniment.
I love thayir pachadi as side dish for sambar sadam or paruppu sadam. Adding a thayir pachadi to your lunch menu not only adds a variety to your menu, but also easily you are adding one vegetable to your meal. It is really delicious to have with other items like sambar, rasam etc. Check out other beetroot recipes.
Substitutions & Variations
- For vegan version, use any vegan curd (unsweetened). Peanut curd, almond curd works best.
Kerala Beetroot pachadi
Though this is the simplest version I made, the kerala version is similar to the cucumber pachadi I have posted. The difference is the coconut mixture.
- After cooking the grated beetroot, grind ¼ cup of coconut with 2 tablespoon of curd, 1-2 green chillies and a piece of ginger or ¼ teaspoon cumin seeds for digestion.
- Add the ground paste to the cooked beetroot and give it a fry for 30 seconds.
- Switch off the flame and cool down.
- Mix with curd as in the recipe and temper with the items given under 'To temper'
Top tip
For a perfect and delicious, balanced pachadi, make sure to balance the sournes with chilli or add milk, a dash of cream which ever is available. This makes it really delicious and balanced, that you can even have it as such!
Also make sure to cook beetroot well, as well as not over cook it mushy. There should be a crunch yet cooked.
Step by step pictures
- Peel beetroot, grate it finely.
- In a kadai, heat oil and saute this grated beetroot. It takes a while to get cooked. You can sprinkle little salt and cook covered in low flame. If gets burnt, sprinkle water and cook. Once cooked and becomes soft, transfer to a plate and cool down.
3. If adding coconut, add the ground coconut mixture to the beetroot and saute for a minute and proceed.
4. In a mixing bowl, place curd, milk and salt. Beat until smooth.
5. Add the cooked beetroot and mix.
6. Temper with the items given under 'to temper' in order and mix.
Serve as accompaniment for rice.
Recipe card
Beetroot thayir pachadi
Ingredients
- ½ cup Beetroot grated
- ½ cup Curd plain yogurt
- ¼ cup Milk
- Salt
- 1 teaspoon Oil
To temper
- 1 teaspoon Coconut oil virgin
- ¼ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 pinch Asafoetida
- 1 Green chilli finely chopped
- 1 sprig Curry leaves
To grind (Optional)
- ¼ cup Coconut
- 2 Green chillies
- ¼ teaspoon Cumin or a piece of ginger
- 2 tablespoon Curd
Instructions
- Firstly, peel beetroot, grate it finely.
- In a kadai, heat oil and saute this grated beetroot.
- It takes a while to get cooked. You can sprinkle little salt and cook covered in low flame. If gets burnt, sprinkle water and cook.
- Once cooked and becomes soft, transfer to a plate and cool down.
- If you are adding coconut, grind the items under 'To grind' and add to the cooked beetroot. Cook it for a minute and then switch off to cool down.
- In a mixing bowl, place curd, milk and salt. Beat until smooth.
- Add the cooked beetroot (coconut mixture if adding) and mix.
- Temper with the items given under 'to temper' in order and mix.
Notes
- Make sure the beetroot is cooked yet retains the crunch, without overcooking.
Torviewtoronto
flavourful raita hope you are well 🙂
kavitha
Colourful recipe..can accompany with biriyani or som othr !!?
Raks anand
Best along with south Indian lunch.
Zainab
That is the prettiest beetroot raita I've come across till now. Lovely.
Raks Kitchen
THANK YOU