This is another Sadya recipe. I had mentioned earlier in my Carrot Pachadi, the difference between Pachadi and Kichadi in Kerala. I never liked having Sadya and from the 26+ dishes on the banana leaf, all I ate was Mango pickle, rice and Sambar. And here I am preparing many of the popular Kerala veg recipes. It’s astonishing even to myself. My Mom kept her finger on nose when she came to know that I was taking part in this challenge. Well, that’s what I am- Impulsive and Unpredictable!
As mentioned in my last post, P and I had invited few of our close friends home for Onam. They hail from North India and needless to say that they loved the Sadya. While the husband asked for second third helpings with Parippu, the lady loved this Beetroot Pachadi. That was one of my eureka moments. These days, this is one of my favorites too. Look at its color! Wow, that in itself take my heart away every time I make one.
Ingredients:
- Clean the beetroot, and cut into larger chunks. Boil to cook and keep aside.
- When cooled, grind the beetroot along with chilli powder, cumin seeds, grated coconut, green chillies and little water.
- In a pan, pour this contents and cook closed for sometime. Saute in between.
- Meanwhile beat the curd in a bowl with little salt and keep it aside.
- Make a small well in between the beetroot mixture in the pan. Pour the curd onto it, turn off flame, close with lid and keep aside.
- Prepare tempering in a small pan, splutter mustard seeds with oil, shallots and curry leaves.
- Now, mix the beetroot and curd which was kept aside. Pour the tempering to the cooked pachadi.
- Serve as a side dish for rice.
Chef says: You can always grate the beetroot and cook instead of boiling, grinding and then cooking. I prefer this way, because that’s how Mom taught me 🙂 and we love it when it is as soft as cotton.
‘Written for the A-Z challenge 2015′.My Theme is 26 Recipes from God’s own Country- Kerala.
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This one I’ll try for sure.
Thanks Tulika. You definitely should. Let me know how it turns out?
Thanks a tonne for sharing this. I had fallen in love with it when I had it for the first time at my first sadhya lunch last year – me an dmy frined freaked out over it…
Looks lovely .. I make this after grating the beetroots. Never tried it like this. Will do 🙂
Wow. I don’t even know how I would began to prepare this, but it sounds delicious and looks very pretty… 🙂 I think I’d have trouble finding some of the ingredients over here though.
@TarkabarkaHolgy from
Multicolored Diary – Epics from A to Z
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Glad you like it! Thanks for dropping by, Corinne! 🙂
This is something I’m going to add to my summer menu, Shalini! Thanks!
Brilliant color. So sad I can’t eat beetroot now! Used to love it Shalini. But I make it for my folks!
Oh! Hope your folks like the dish! Thanks for dropping by,Vidya 🙂
Pachadi looks tempting… easy to make also..will definitely try
Wow, I never would have thought of making something like that, but it looks delicious!
Good luck with the 2015 A to Z Challenge!
A to Z Co-Host S. L. Hennessy
http://pensuasion.blogspot.com
Wow! Beetroot has been advised to me for health reasons lately. I’ve been looking for ways to eat it other than in salad. The color of this dish sure makes it look tempting. I think I might try this after this A to Z is over!
– http://www.mysteriouskaddu.com/2015/04/a-to-z-of-blogging-b-branding.html
Glad I could be of help! Thanks for dropping by. Welcome to my space 🙂
I love all the color in this recipe! Good luck with the A to Z Challenge. You take beautiful food photographs. Cheers.
Thanks Elen for your kind words! 🙂 Welcome to my space.
Avial, pachadi..next? I can’t wait to go home to mom. I won’t forgive you for this Shalini 😛
Hihi! I guess, by the end of April you will be killing me then 😛
The color is so vivid! I wonder if it tastes as strong as it looks.
2015 A to Z Challenge Co-Host
Matthew MacNish from The QQQE
Thanks a ton, Matthew! It is a sweet dish! Hardly any spice at all 🙂
Never tried Kerala cuisine. But, I guess, I will try this one. 🙂 Love beetroot! And, curds, too! 🙂
Thanks, Shilpa! Welcome to my space 🙂
I do like beetroot so I’m going to guess this will be delicious. Will have to try it some time
I don’t think I have tasted this one. Looks so delicious 😀
Am seeing and reading about this dish for the first time. Loved it’s colour, looks so very tempting!
With this kind of color, it would hog all the attention on the table. Looks yummy…I love beetroot in any form.
With this kind of color, any one would fall for this dish on the table! Looks yummy…I like beetroot in any form.
Its so yummy, isn’t it?. Well done with the recipe, Shalini. 🙂
Yummy and delicious! I had tried this pachadi few months back and everyone in my family loved it. It’s simple to make and it tastes super 🙂
Thanks, Prasanna! Glad you liked. Welcome to my space!
Wow! This looks great and the part of India I come from beet root is for salads and juices. I would love to someday taste this and then try it out with rice 🙂 I love the color and the tempering 🙂
Thanks a lot, Parul 🙂 It is little sweet but is definitely tasty. Try out once and let me know!
Thank you 🙂 Try and let me know how it turns out!
Love the pictures, I have tasted it in Sadyas, but never attempted. Will definitely try your version!
This is also my kids’ favourite just because of the color. They will ask for the ‘pink’ curry all the time. Thanks for this post.
I can relate to it. My sister asks our Mom like that- Pink curry is popular among kids 😛
Love the sadya recipes.. I had to look up the difference between pachadi and kichadi too. I usually make vellarikai pachadi. Will try this too. Loving the color
Thanks Srividhya. Yeah, vellarikka pachadi is my Mother-in-laws all-time fav! 🙂 She cooks it superbly well!
Wow! The pics are drool-worthy. Adding beetroot to my grocery list now. Nicely done, Shalini 🙂
*Shantala @ ShanayaTales*
Thanks very much, Shantala 🙂 Try and let me know how it turns out!
The Pachadi looks so colorful and yummy, love the pink. I have eaten it a lot but never made it.
Thanks, Sulekha! Try it, I say 🙂