Name: Beetroot & Yogurt Pachadi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Beetroot, peeled and finely grated; ½ cup Indian-Style Yogurt, thick curd, whisked until smooth; 1½ tbsp Fresh Coconut, grated; ½ Green Chili Pepper, chopped; ¼ tsp Mustard Seeds, for grinding; ¼ tsp Cumin Seeds, for grinding; ¼ tsp Salt, to taste; ½ tbsp Coconut Oil, for tempering; ¼ tsp Mustard Seeds, for tempering; ½ Dried Red Chili Peppers, broken; 4 Curry Leaves; ⅛ cup Water

20 mintotal

Prep 10 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

In a pan, add the grated beetroot and water. Cover and cook on low-medium heat for 5-7 minutes until the beetroot is soft and the raw smell is gone. Let it cool completely.
5–7 min
While the beetroot cools, prepare the coconut paste: In a small blender jar, grind the fresh coconut, green chilli, mustard seeds, and cumin seeds into a coarse paste. Add a little water if needed.
In a mixing bowl, take the completely cooled, cooked beetroot. Add the ground coconut paste and salt. Mix well.
Add the whisked yogurt to the bowl. Mix gently until the entire salad turns a stunning, vibrant, electric pink color. (Do not heat the yogurt).
Prepare the tempering: Heat the coconut oil in a small tadka pan. Add the tempering mustard seeds and let them splutter.
Add the broken dried red chilli and curry leaves. Fry for 5 seconds until aromatic.
5 sec
Pour this hot coconut oil tempering over the vibrant pink beetroot-yogurt mixture.
Mix lightly right before serving. Serve chilled or at room temperature.

How to tell it's done

Thick, creamy, and visually spectacular, featuring the soft crunch of grated beets suspended in a pungent, sweet, and cooling yogurt base.

Getting it right

Tip

Grinding raw mustard seeds with the coconut gives this dish its authentic, sharp, pungent 'Pachadi' kick that cuts through the earthy sweetness of the beetroot.

What to serve it with

An essential and visually stunning component of the Kerala Sadya (feast). Serve as a cooling, creamy side dish with hot rice and sambar.

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