Thursday, 17 January 2013

Beetroot Pachadi / Beetroot Raita


I was wondering, what other names can I give for this dish other than Beetroot pachadi? I think certain vegetables like carrot, beetroot, cauliflower etc does not have any alternate name in Malayalam. This happens not only with Malayalam but also with most other languages in India. Or can anyone tell me if it is known by some other name in any of the Indian languages? Beetroot is a very nutritious and colourful vegetable. The lovely pink colour of beetroot makes the menu of table spread more colourful.

Coming back to the dish, I really don't know if pachadi can be called as an authentic Kerala dish. I have seen this dish prepared in Tamil Nadu is very similar to Kerala style of preparation. A different version of pachadi is cooked in North India and is known as Raita. Therefore, we can call it more as a South Indian  dish. 

Two days back I received an MMS from my Mom. I was quite surprised to see one from her as, that was her first MMS to me. I was very happy to see the effort she had taken to click a pic of the beetroot pachadi made by her coz that was the while she was getting used to her new mobile. I knew the answer but still I quickly called her up to know why she had sent me the pic. She told me, "My pachadi came out really well  n it is very bright, I thought if I send a pic of it, you can  put it as your recipe". Her innocent words made me emotional. I wanted to give her a tight hug but she was miles away from me. So, I very well knew then what would be my third post. Yes!!! Beetroot pachadi. I already had the click of this dish which I had cooked much before. I decided to share the recipe with you guys along with ma Mom's lovely click. Mom I love you soooo much and am dedicating this recipe to you.

Bowl 1
  1. Beetroot : 1 Big, chopped into very small cubes.
  2. Green chilli : 3
  3. Oil : 1Tbsp
  4. Salt : To taste
  5. Water : 1/4 Cup

Bowl 2
  1. Grated Coconut : 1/2 Cup
  2. Cumin : 2 Pinch
  3. Grarlic : 4 Cloves
  4. Green Chilly : 1
  5. Water : 5tbsp.

  1. Thick Curd : 1/2 Cup
  2. Sugar: 1 Pinch
  3. Oil : 1 tsp
  4. Curry leaves : 1 sprig

  1. Mix well the ingredients of bowl 1 and cook it on low flame till the beetroot is cooked 3/4th.
  2. Grind the ingredients of bowl 2 to a smooth paste.
  3. Add the paste to the beetroot and cook further till it boils
  4. Adjust the salt if required.
  5. Turn off the stove and add whisked curd, sugar, oil and curry leaves. Mix it well.
It is ready to serve with Rice or Chapati.

Ritu J. Rose

If you want you can season it with mustard, red chilly and shallot. I prefer it without tempering it as for me it tastes the best.
It is always better to cut the beetroot into as tiny pieces as possible because it gives a cruchy effect to the dish. I don't prefer grated beetroot coz it looks messy.

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