Beetroot Raita | Beetroot Pachadi | How to make Kerala Style Beetroot Pachadi

Beetroot Raita | Beetroot Pachadi | How to make Kerala Style Beetroot Pachadi – with step by step photos, description and a video of the recipe is here. It is one of the healthy beetroot recipe, you can prepare this very easily. Beetroot is cooked along with the spicy coconut masala paste. Also curd is added at the end. However, Beetroot Raita is a must have recipe in your menu for any occasion.

You can also prepare it for any occasions, it is very tasty and easy recipe. Beetroot Pachadi | Beetroot Raita is served as a side dish for Steamed rice or Boiled rice.

I use to prepare Beetroot Raita just like I prepare Cucumber Raita. But this time I prepared Beetroot Pachadi in Kerala style, it is so so delicious. I loved it very much. Little sweet, spicy, sour Beetroot Pachadi will not have the raw Beetroot smell because we cook it for sometime.

Beetroot Raita | Beetroot Pachadi | How to make Kerala Style Beetroot Pachadi

In this recipe adding the freshly grated coconut along with some Indian spices to prepare the coconut masala paste, which adds the nice flavour to it. However, if you don’t have the fresh coconut, you can use desiccated coconut to prepare the masala paste. But using fresh coconut gives it authentic taste.

Moreover, adding curd will give smooth and silky texture to the dish. Mostly in the south India the pachadi/ Raita made with various vegetables along with curd is very common.

Coming to serving part, You can serve this Beetroot Pachadi/ Beetroot Raita along with steamed rice or Boiled rice. I personally like it as a side dish for Dosa too.

Finally, before going to the recipe I would like to request you to check some of my other recipes here:

Cabbage Poriyal | Cabbage Thoran,

Potato Carrot Fry South Indian Style,

Spring Onion Raita,

Red Amaranth sabzi | Red Amaranth leaves stir fry,

Tendli ki sabzi | Tindora Fry,

BEETROOT RAITA| BEETROOT PACHADI RECIPE VIDEO :

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RECIPE CARD FOR BEETROOT RAITA | BEETROOT PACHADI RECIPE :

Beetroot Raita | Beetroot Pachadi | How to make Kerala Style Beetroot Pachadi

It is one of the healthy beetroot recipe, you can prepare this very easily. Beetroot is cooked along with the spicy coconut masala paste. Also curd is added at the end.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Festival Recipes, Raita, Side Dish

Cuisine Indian

Servings 2

Ingredients

  

Ingredients:

• 1/2 cup Grated Beetroot
• Salt to taste
• 1/4 cup Grated Coconut
• 1/2 tsp Mustard seeds
• 1/4 tsp Jeera
• Ginger small piece
• 1 Green chilli based on the spice
• 1 cup Water
• 1/2 cup Curd

For Seasoning

• 1 tsp Coconut Oil
• 1/2 tsp Mustard seeds
• 5-6 Curry Leaves

Instructions

 

• Wash the beetroot well and grate it.
• Take the grated beetroot in a pan.
• Add water and mix well.
• Add Salt to taste.
• Cover and cook for 2 to 3 minutes.
• Meanwhile, we can prepare the coconut masala paste. In a mixi jar, take 1/4 cup of freshly grated coconut, 1/2 tsp of mustard seeds, 1/4 tsp of Jeera, small piece of ginger, add green chilli to adjust the spice.
• Put little water and blend it to a smooth paste.
• After 3 minutes beetroot will be half cooked.
• Add the coconut masala paste to it. Add water to adjust the required consistency.
• Mix well and boil till it gets thickened.
• Switch off the flame and add 1/2 cup curd. Give it a good mix. Raita will turn silky smooth.
• For the Tadka, heat 1 tsp of coconut oil, add 1/2 tsp of mustard seeds and 5-6 curry leaves.
• Put the seasoning/ tadka to beetroot raita | beetroot pachadi.
• Beetroot Pachadi | Beetroot Raita is ready to serve along with steamed rice or boiled rice. 

Video

Notes

HOW TO MAKE BEETROOT RAITA | BEETROOT PACHADI WITH STEP BY STEP PHOTOS :  

1. Wash the beetroot well and grate it.
2. Take the grated beetroot in a pan.
3. Add water and mix well.
4. Add Salt to taste.
5. Cover and cook for 2 to 3 minutes.
6. Meanwhile, we can prepare the coconut masala paste. In a mixi jar, take 1/4 cup of freshly grated coconut, 1/2 tsp of mustard seeds, 1/4 tsp of Jeera, small piece of ginger, add green chilli to adjust the spice.
7. Put little water and blend it to a smooth paste.
8. After 3 minutes beetroot will be half cooked.
9. Add the coconut masala paste to it. Add water to adjust the required consistency.
10. Mix well and boil till it gets thickened.
11. Switch off the flame and add 1/2 cup curd. Give it a good mix. Raita will turn silky smooth.
12. For the Tadka, heat 1 tsp of coconut oil, add 1/2 tsp of mustard seeds and 5-6 curry leaves.
13. Put the seasoning/ tadka to beetroot raita | beetroot pachadi.
14. Beetroot Pachadi | Beetroot Raita is ready to serve along with steamed rice or boiled rice. 

Keyword Beetroot Pachadi, Beetroot Raita, Kerala style

TIPS & VARIATIONS :

1. Add more green chilli if you want raita / pachadi to be more spicy.
2. Seasoning is optional, you can serve the raita without the seasoning as well.
3. I have used coconut oil for seasoning, you can use any cooking oil for that.
4. Instead of curd you can use yogurt for the thick consistency of raita / pachadi.

FREQUENTLY ASKED QUESTIONS ON BEETROOT RAITA | BEETROOT PACHADI :