Beetroot Pachadi | Beetroot in Coconut Yogurt Sauce

Do you know the difference between pachadi and kichadi? Well, I didn’t  until a few years ago. To be honest, I always loved to cook and eat both the dishes. So naturally I’ve never given it much thought.

But today morning, while I was making this beetroot pachadi, the same question started to ponder me again. Actually, the difference is very obvious. For all those facing the great confusion, ground coconut is added to pachadi whereas kichadi is just a combination of vegetables and yogurt. However, in some parts of India, the former category in which coconut is added is kichadi, and the latter one is pachadi. Whatever you call them, when you get down to the taste, both are mouthwatering.

Beetroot pachadi is one of the easiest curries that you can make. While the beets are cooking, you can quickly grind coconut and add it to the curry. Then a quick tempering to spice up the dish. Perfect!

Yield: 3-4

Beetroot Pachadi | Beetroot in Coconut Yogurt Sauce

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Spiced cooked beetroot mixed with yogurt. A perfect side-dish for rice.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 3 cups (1 large) grated beetroot
• ½ tsp ground turmeric
• ½ tsp red chilly powder
• 1 cup yogurt, lightly whisked
• To grind:
• ¾ cup grated coconut
• ½ tsp cumin seeds

To Make Tempered Spices

• 1 tsp mustard seeds
• 2 dried red chilies, broken into small pieces
• 1 shallot, finely chopped
• 1 sprig curry leaves
• Oil

Instructions

1. Place beetroot, ground turmeric, red chilly powder, and salt in a pan over medium-high heat. Pour enough water to cook beetroot. Cook, covered, for 3-4 mins.
2. Meanwhile place coconut and cumin seeds in the bowl of a food processor. Process until a smooth paste forms. Add a little amount of water if needed. Set aside.
3. When beetroot is cooked, add the coconut mixture. Cook, covered, for another 2 minutes. When done, remove from heat. Add yogurt and mix well. Check the seasoning. Add more salt if needed. Set aside.

To Make Tempered Spices

1. Heat oil in a pan over medium-high heat. Splutter mustard seeds. Add shallots, red chilies, and curry leaves. Saute for 1-2 minutes.
2. Add tempered spices to the pachadi. Mix. Serve warm with rice.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 177Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 3mgSodium 117mgCarbohydrates 20gFiber 3gSugar 15gProtein 5g