Beetroot pachadi is usually prepared by people in Kerala during Onam feast. The dish is colourful and has a perfect blend of sweetness, sourness and spiciness. Beetroot is in season from July onwards each year.

Beetroot pachadi (serves 4 as aside)

4 beetroot (cooked until tender and peeled)

2 tablespoons of oil

2 teaspoons mustard seeds

10 curry leaves

1 teaspoon turmeric powder

150 millilitres yoghurt (dairy or plant based work well)

salt

For the paste:

7 tablespoons freshly grated or desiccated coconut

Thumb size piece of fresh ginger, peeled & chopped

1 teaspoon mustard seeds

Finger chillies (1,2 or none depending on if you like spice or not)

Method 

  1. Prepare the ingredients as described above. If using raw beetroot, cut off stems (chop and use to decorate).
  2. Boil the roots only for 20 minutes and peel before use.
  3. To make the paste, put all the paste ingredients in a blender/grinder and process until well blended. Use as much chilli as you like, whether you include the seeds, depends on how spicy you like things).
  4. Peel the skin off the beetroot, grate and set aside.
  5. Heat the oil in a pan and add the mustard seeds and curry leaves until seeds pop.
  6. Stir in the beetroot, turmeric, salt and warm through for a few minutes. Stir in the coconut paste mixture. Remove from heat and stir in the yoghurt.

Hungry for more

Beetroot pachadi is delicious served with any of these dishes.

Cauliflower rice