Beetroot Pachadi: Kerala’s Beloved Gluten-free Side Dish

Beetroot Pachadi, also known as Beetroot Thayir Pachadi, is a beloved side dish in the South Indian state of Kerala. This vibrant and delicious dish is made with grated beetroots, yoghurt, and a blend of aromatic spices, giving it a unique twist that sets it apart from other pachadi recipes.

In this blog post, we will explore the traditional Kerala style beetroot pachadi recipe and its key health benefits. This pachadi recipe is extremely easy to make and is ideal for beginners and seasoned cooks alike. Whether you’re a fan of South Indian cuisine or looking to add more variety to your meals, this recipe is a must-try!

Beetroot Pachadi is a quintessential dish in Kerala’s culinary repertoire, loved for its vibrant colours and delectable flavours. It is a creamy and tangy side dish made with grated beetroots, coconut, yoghurt (curd), and a medley of aromatic spices. In Kerala, this dish is commonly served during festive occasions like Onam Sadya, where it adds a burst of colour to the traditional spread.

Beetroot Pachadi is also known by different names in various parts of India, such as Beetroot Perugu Pachadi in Telangana and Andhra Pradesh. They have their own variation of the Keralan Beetroot Pachadi.

Unlocking the Health Benefits of Beetroot Pachadi

Beetroot Pachadi is not only a delicious side dish, but it also offers a range of health benefits.

✅ Rich Source of Antioxidants – Beetroots contain antioxidants like betalains, vitamin C and polyphenols which combat free radicals and may help prevent chronic diseases. The antioxidants remain intact in the beet pachadi preparation.

✅ May Improve Heart Health – Compounds like dietary nitrates and betalains in beets help dilate blood vessels, lowering blood pressure. The fiber and potassium also support healthy cardiovascular functioning.

✅ Anti-Inflammatory Effects – Research shows the betalains and other compounds reduce inflammation throughout the body which could help arthritis, relieve pain etc.

✅May Have Anticancer Potential – Certain substances present in beetroot exhibit anti-carcinogenic effects like inhibiting tumor growth, as per initial studies. More research is needed in this area.

✅ Boosts Immunity – The vitamin C component in beets serves as an excellent immunity booster and helps the body fight infections.

✅ Benefits Gut Health – Beet pachadi provides fiber which promotes growth of good gut bacteria. This improves digestion and increases absorption of nutrients.

✅ Supports Liver Function – Compounds like betaine in beets help flush toxins out of the liver. It also boosts liver’s capability to eliminate waste.

✅ Increased Energy Levels – Beets improve oxygenation and nutrient delivery throughout the body helping mitochondria produce more ATP energy molecules.

Beetroot Pachadi recipe

Kerala Style Beetroot Pachadi

Author: Meenakshi Cooking Method:Grating, Sautéing, Tempering Cuisine:Indian, Kerala Courses:Lunch, Dinner, Brunch Recipe Keys: Vegetarian Gluten Free

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:4 servings Best Season:Suitable throughout the year

Description

Explore the authentic flavours of Kerala Onam Sadya with our Beetroot Pachadi, a traditional delight filled with health benefits. Crafted with the goodness of beets and aromatic spices, this dish combines the essence of Onam Sadya with the richness of curd, creating a delicious and nutrient-packed experience.

Ingredients for Main dish

• 1 medium-sized beetroots, peeled and grated
• 1 cup or handful grated coconut
• 3/4 cup yogurt (preferably sour)
• 4 green chillies
• ¼ teaspoon mustard seeds
• 1 sprig curry leaves
• 3 Shallots ( could also one ¼ of a red onion)
• 1 inch Ginger, roughly chopped
• 1 tsp Cumin seeds
• Salt to taste

Ingredients for Tempering

• 1 teaspoon mustard seeds
• 2 dry red chilies
• 1 tablespoon coconut oil
• 3 sprigs Curry leaves

Instructions

1. In a heated pan, add grated beetroot to the pan and sauté for a few minutes until they are slightly cooked. Stir occasionally to prevent sticking. Add Salt. We used Rock Salt
2. Adjust the flame to medium, add a cup of Water and let it cook.
3. Let’s make the masala while that cooks. To a mixie jar add a handful of fresh Coconut pieces (or grated coconut), 3 Shallots, take an inch of roughly chopped Ginger, 1 tsp Cumin seeds, ¼ tsp Mustard seeds, 1 sprig of Curry leaves, 4 Green Chillies (small to med sized). Blend this coarsely and set aside. heat 2 tablespoons of coconut oil over medium heat. Add mustard seeds and let them splutter.
4. Add the masala mix from the blender or mixie jar. Stir occasionally to prevent sticking.
5. Adjust the flame to Low. Mix well and cook for another 2-3 minutes.
6. Now add 3/4 cup of plain yogurt and combine well. Remove from the flame immediately after that.
7. Transfer the mixture to a serving bowl.
8. In a separate small pan, heat 1 tablespoon of coconut oil for tempering. Add 1 tsp mustard seeds and let them splutter. Then, add 2 dry red chilies, followed by 3 sprigs of curry leaves and sauté for a few seconds until they turn slightly dark.
9. Pour the tempering over the beetroot-coconut mixture in the serving bowl. Mix well.
10. Your Kerala Style Beetroot Pachadi is ready to be served!

Video

Notes

• You can adjust the spiciness by adding or reducing the amount of green chilli according to your taste preferences.

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Pro Tips

✅ Choose fresh, firm beetroots with rich color and avoid any shriveled ones. The pachadi’s vibrancy and taste depends on the quality of beets.

✅ When peeling beets, wear kitchen gloves to prevent hands from getting stained. You can also rub oil before handling.

✅ Grate the coconut fresh for each batch instead of storing for long. This retains the sweetness and essence better.

✅ Season judiciously with salt as oversalting can make the pachadi too salty due to reduction of liquid.

✅ Garnish with chopped coriander leaves and freshly grated coconut for enhanced flavor, crunch and visual appeal.

✅ Refrigerate leftover pachadi in airtight container and enjoy within 2 days, before the beets begin discoloring it.

Serving Suggestions – Creative Ways to Enjoy Pachadi

Beetroot Pachadi is not only a versatile side dish with steamed rice, roti, or even as a condiment with dosa or idli, but also a healthy snack option that can be enjoyed in creative ways.

You can use it as a dip for your favourite veggies, spread it on crackers or toast, or even incorporate it into sandwiches or wraps for a burst of flavour. Its creamy and tangy taste makes it a delicious addition to any dish. Additionally, the vibrant colours of Beetroot Pachadi make it visually appealing, making it a perfect dish to impress guests at parties or gatherings.

I hope you enjoy preparing and savouring this flavourful Beetroot Pachadi!