Beetroot Pachadi
- Total Time: 30 mins
- Yield: 4 1x
Description
This yogurt based curry is great alongside rice and adds a pop of vibrant color to any plate.
Ingredients
- Beetroot- 1med sized, peeled and grated
- Turmeric- 1/4tsp
- Chili powder- 1/2tsp
- Thick yogurt- 1 cup (240 ml)
- Salt to taste
For the ground mixture
- Freshly grated coconut- 1/2 cup (120 ml)
- Cumin seeds- 1/2tsp
- Shallots- 3-4, finely chopped
- Mustard seeds- 1/4tsp
For the seasoning
- Oil- 1tbsp (15 ml)
- Mustard seeds- 1 tsp
- Red chili- 1
- Shallot- 1, finely chopped
- Asafetida- a pinch
- Curry leaves- 1 sprig
Instructions
- Mix the grated beetroot with the turmeric and red chili powder. Add a little water and cook till soft and dry.
- Grind all the ingredients mentioned under “ground mixture” along with a little water to a fine paste and add to the cooked beetroot.
- Whisk the yogurt till smooth and add to the beetroot mixture. Stir in the salt and mix well.
- For the seasoning, heat oil in a pan and add the mustard seeds. Once they pop, add the red chili, asafetida and curry leaves and fry till crisp.
- Add the seasoning mixture to the pachadi and serve immediately with steamed rice.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Side Dish
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 80
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- Quick Chicken Curry
- Pumpkin Masala Curry
Frequently Asked Questions
What is pachadi and how does it differ from a plain yogurt side dish?
Pachadi is a South Indian yogurt-based curry where a cooked vegetable is combined with a freshly ground coconut paste (here: coconut, cumin, shallots, and mustard seeds) and finished with a hot seasoning of mustard seeds, red chili, and curry leaves. The ground coconut mixture and the live tadka give it far more complexity than a simple raita.
Why does the recipe add mustard seeds to the ground mixture as well as to the final seasoning?
The ground mixture uses 1/4 tsp mustard seeds blended with coconut, cumin, and shallots into a paste — this is for flavor depth integrated into the body of the dish. The 1 tsp of mustard seeds in the tadka are whole seeds popped in hot oil at the end, adding a different texture and a sharp, nutty top note.
