Are you looking for a vibrant and healthy addition to your next South Indian meal? Look no further! This Beetroot Pachadi, a traditional Kerala recipe, is a delightful blend of earthy beetroot, tangy yogurt, and aromatic spices. It's incredibly easy to make, even for beginner cooks, and offers a refreshing twist on your usual side dishes. Perfect as a quick dinner idea, this pachadi is also a fantastic way to incorporate more healthy meals into your diet. Get ready to experience the explosion of flavors in this simple yet delicious dish!
Ingredients:
- 2 medium-sized beetroots, cooked and peeled (approximately 2 cups, cubed)
- 1 cup thick yogurt (Greek yogurt works well)
- 1/4 cup grated coconut, fresh or desiccated
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 2-3 curry leaves
- 1 tablespoon oil
- Salt to taste
- A few coriander leaves, for garnish
Step-by-Step Instructions:
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Prepare the Beetroot: If using raw beetroots, boil them until tender (approximately 30-40 minutes), then peel and cube them. You can also use pre-cooked beetroot to save time.
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Temper the Spices: Heat oil in a small pan. Add mustard seeds and let them splutter. Next, add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant. Be careful not to burn the spices.
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Combine Ingredients: In a bowl, gently mix the cooked beetroot, yogurt, grated coconut, and chopped green chilies. Add salt to taste.
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Add the Tempering: Pour the tempered spices over the beetroot mixture. Stir well to combine all the flavors.
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Garnish and Serve: Garnish with fresh coriander leaves. Serve the beetroot pachadi warm or cold as a side dish with rice, dosa, idli, or any other South Indian main course.
Cooking Tips for the Best Beetroot Pachadi:
- For a smoother texture, you can lightly mash the cooked beetroot before mixing it with the yogurt.
- If you prefer a less spicy pachadi, reduce the number of green chilies or omit them altogether.
- For a richer flavor, use homemade yogurt.
- Freshly grated coconut adds a delightful aroma and texture. If using desiccated coconut, ensure it's finely grated.
Variations:
- Sweet and Spicy Beetroot Pachadi: Add a teaspoon of jaggery or sugar for a slightly sweet and spicy variation.
- Beetroot and Carrot Pachadi: Combine cooked beetroot and carrots for a more colorful and nutritious side dish.
- Beetroot Pachadi with Roasted Spices: For a deeper flavor, roast the mustard seeds, cumin seeds, and curry leaves before tempering.
Nutritional Information (per serving, approximate):
Calories: Approximately 150-200 (depending on ingredients used) Protein: 5-7 grams Fat: 5-8 grams Carbohydrates: 20-25 grams
This Beetroot Pachadi is a fantastic example of healthy, homemade cooking. Its vibrant color and refreshing taste make it a welcome addition to any meal. Enjoy this easy recipe and let us know how you liked it in the comments below! We’d love to hear from you and see your delicious creations.