Kerala Beetroot Pachadi

Pachadi is like a raita with coconut mixture in it so appears like chutney and tastes delightful. Pachadis are not boiled much like other curry so it’s a very easy recipe. My grandma used to prepare pachadis with other vegetables too. This used to be side dish for feast during festivals.  My nostalgic with this recipe is that of mom used to mix rice curd and beetroot pachadi in my plate . So the dark pink colour rice used to take soulful with moms love in it. So with that nostalgia now I don’t wait for festivals for making pachadis weekly once I prepare it for lunch.

Ingredients

Beet root 1Big Boiled and peeled

For grinding

Coconut 1cup

Rai 1/4tsp

Jeera a pinch

Green chilly 2no

Tadka

Coconut oil 1tbsp

Curry leafs

Rai 1 tsp.

Dry red chilly 2no

Method

Chop the boiled beetroot and keep aside. Grind coconut with other ingredients add the chopped boiled beetroot and grind to slight coarse mixture. In a kadai add the items of tadka once rai splutters add the grinded paste add salt and let it boil. Switch off the flame then add the beated curd in it. It’s served with steamed rice