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New Delhi: Beetroot pachadi is one of the simplest and most reliable side dishes from Kerala cuisine, especially during winter when the vegetable reaches a softer, sweeter flavour. The dish uses curd for light tang, beetroot for colour and mild sweetness, and a coconut base for balance. These basic ingredients create a clean, smooth side dish that supports steamed rice and everyday meals with ease. The recipe involves gentle cooking, quick grinding and a short tempering step that lifts the aroma without making the process complicated.
This guide gives you a clear view of the steps from start to finish so you can put the dish together without confusion. The focus stays on soft-cooked beetroot, a smooth coconut mix and curd that is added carefully to keep the texture stable. The method keeps the colours bright, the consistency steady, and the taste both warm and refreshing. These details help you prepare beetroot pachadi confidently and serve it as a steady winter favourite. Read here.
1. Add one cup of grated or finely chopped beetroot to a pan with a little water and salt. Cover and cook until it turns soft.
2. Grind coconut, green chillies, ginger and ¼ teaspoon mustard seeds into a smooth paste using ¼ cup curd.
3. Add the coconut paste to the cooked beetroot and cook for a few minutes before removing from the heat.
4. Whisk the remaining curd until smooth. Add it to the beetroot mixture with salt and a pinch of sugar, and mix well. Keep the cooking time short after adding the curd.
5. For tempering, heat coconut oil, add mustard seeds, dried red chillies and curry leaves. Once they turn aromatic, pour the tempering into the pachadi.
6. Mix well and serve with steamed rice. A mix of curd and buttermilk can be used if a thinner consistency is preferred.
Beetroot pachadi adds colour and balance to winter meals and remains a simple, steady side dish that fits easily into daily cooking.
