Sunday, 27 October 2013

Beetroot Raita / Pachadi - Kerala Style

This yogurt based veg accompaniment is one of the popular dishes of Kerala; usually served during all traditional feast like ona sadhya, vishu etc.



Ingredients:

Beetroot - 1(big)
Yogurt / curd - ½ to ¾ cup
Salt - to taste


To Temper:
Mustard seeds – ¼ tsp
Curry leaves - few 
Red chilly - 1 (optonal) 
Oil - for tempering

To Grind:
Cumin seeds – ½ tsp
Grated Coconut - 2 tbsp
Green chillies - 1 or 2 
Mustard seeds - ¼ tsp



Directions:

Wash, peel and grate the beetroots. Keep aside.

Grind the coconut, green chilli, mustard seeds and cumin seeds by adding very little water; keep aside.

Take a kadai; add the grated beetroot along with little water and salt.



Close the lid and allow to cook till it become soft.

Once it is done; add grounded paste; mix well and allow it to cook for 5 minutes.

Turn off the gas. Once it is cooled, add curd and mix well.

Temper it with the above mentioned ingredients and serve as an accompaniment to any spicy gravy with rice.



Note:

Instead of grating the beetroots; you can even chop it into very small pieces and cook.




I am sending this recipe to Rafeeda and anu's page for South Indian cooking event.




11 comments:

  1. Wow lovely clicks.... Nice colour

    ReplyDelete
  2. Love the color of the pachadi. Very nice recipe and well explained.
    Thanks for sharing.

    ReplyDelete
  3. You have done a beautiful raita. Looks colourful. Seeing the same old raita everywhere...just boring.You made a twist. Superb
    Regards
    Shoba's Delight

    ReplyDelete
    Replies
    1. Thank you shoba vijay for the lovely comment.

      Delete
  4. Color looks so beautiful....yummy raita...

    ReplyDelete
  5. he colour of the dish itself is very pleasing and attractive pachadi.

    ReplyDelete
  6. HEalthy colorful beetroot pachadi

    ReplyDelete

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