Learn detailed Beetroot Pachadi (Beetroot Chutney) Kerala Style Recipe with step by step pictures. Kerala Style Beetroot pachadi is a vibrant dish, and is made on the occasion of Onam Sadya.
It’s a vegetarian Kerala meal which served on a banana leaf. This is a very tasty dish and quite easy to prepare.Beetroot Pachadi is super easy to make and there is a good chance that you will have all the ingredients on hand. It’s a few spices, beetroot, grated coconut, some fresh chilies, and yogurt.
I am on a fresh food KICK these days. This means anything which is fresh, I would love it. And if it comes in a huge palate, it simply works wonders for me. OH! Am I really talking about fresh food? Or about HUGE PALATE of Fresh Food?
This probably means I am feeling nostalgic, and missing mom’s fresh food, which always comes in a huge palate. 🙁 Yes Yes Yes, I am missing home, I am missing mom’s giant Palate of freshly prepared delicious food.
That is the only reason, which brought back my 2013 memories of my India Trip. December 2013, when we visited India last time, and I had lot’s of good food that time. 🙂
AHHH! I didn’t tell you yet that in the same trip we went to GOD’s own country. God’s own country, you ask?? Just take a guess. I suppose your guess is absolutely RIGHT! I am talking about Kerala. It is indeed GOD’s own country, a real Heaven on mother earth. Though, it was my second visit to Kerala, but my love for the place grows with every visit. GOSH! I am in love with a place. SHHHHH! Don’t tell this to anyone. 😉
Let me tell you something about our trip. We were there for a 10-day trip. We started our journey like this—Jaipur – Kochi – Munnar – Thekkady – Alleppey – Trivandrum – Jaipur. It was an extraordinary trip. Really unforgettable—I would love to go there anytime, again! 🙂
Now, take a guess whether I took the very famous Kerala shirodhara pot treatment and massage?? Yes! I had this awesome experience which is one of its kind. Believe me, this was great FUN! Truly MAGICAL, I say.
Related: How To Make Detox Heart Beet Juice
We had lots of good food during our trip. And one thing which I simply cannot forget was the ‘Beetroot Pachadi’. During our trip we stayed for 2 nights in a houseboat at Alleppey, and it was so really incredible. We had freshly prepared meals there, and they were great. They also cooked Beetroot Pachadi for us, and it was the first time when I tasted it.
The taste was so divine, I can’t even express that feeling of HAPPINESS. I asked for the recipe, and they made it again for our next meal just to show me the way they prepared it. Isn’t it nice? People are very nice in Kerala. Our cab driver was a very good man, and our tour operator was also a great guy! Just go to Kerala once, and you will know what kind of a place it is. 🙂
Apparently, I am all for Beetroot this week. I love Beetroot, it is so vibrant, and it comes with lots of health benefits too! Beetroot is also known as beet. Beets and beetroot juice can improve athletic performance, lower blood pressure, and increase blood flow. SO this is not only delicious and gorgeous, but makes a nutritious meal too! 🙂
Well, don’t be afraid, I didn’t mean to share beetroot recipes in a row. 🙂 As I already told you I love Beetroot, so I try to make as many as variations I can make, with this HEAVENLY vegetable.
And you know what? Even now I am thinking about making chocolate beetroot brownies. I am sure they will turn out quite well, as nothing can go wrong with BEETROOT. I will make a healthier version of brownies with margarine, not with BUTTER. So stay tuned for this upcoming latest version of AWESOME beetroot brownies.
NOW let’s talk about the recipe. By now you must be knowing that all this time I was totally inclined towards beetroot, so recipe should be something with beetroot. You guys are always right!! This is a Beetroot recipe.
When I am reliving my old memories, what can be better than that AWESOME Kerala Style Beetroot Pachadi. Ya! I made Beetroot Pachadi. I have also added some super tempting tempering on top, and the green chili is delicious solely on its own. This tempering makes this beetroot chutney even more gorgeous.
Related: Broccoli Beetroot Crispy Fingers
If you are not running out of time while you cook this, I would highly recommend making this Pachadi with steamed Idli, or Rice. It’s going to be just so perfect for lunch. This is so so flipping delicious; totally cold weather appropriate too!
What else? Kerala Style Beetroot pachadi is a vibrant dish, and is made on the occasion of Onam Sadya. It’s a vegetarian Kerala meal which served on a banana leaf. This is a very tasty dish and quite easy to prepare.
Beetroot Pachadi is super easy to make and there is a good chance that you will have all the ingredients on hand. It’s a few spices, beetroot, grated coconut, some fresh chilies, and yogurt. I always have these ingredients in my store, but again I am really not sure if this is the standard for most of you. My pantry is always well stocked, so I never run out of food ingredients.
Related: Creamy Carrot Beet Tomato Soup
If you are short on time, simply have this with your favorite bread or cracker. But if you do have some time at your hands though, DO make some Rice too. Either way it is way too delicious for this cozy winter meal!
And on a plus side, it is extra healthy too! Yippie!! If you trust me, you are definitely going to love this recipe.
You may also like these beetroot recipes:
Beetroot Pachadi Kerala Style - Beetroot Chutney [Recipe]
(Rating: 4.3 from 77 reviews)
|Prep time 🕐||Cook time 🕐||Total time 🕐|
|Category ☶||Cuisine ♨||Serves ☺|
|Nutrition Info ⊛||Serving size ⊚|
|198 calories||1 serving|
For Beetroot Pachadi (Chutney)
- 1 1/2 cups beetroot (beetroot), peeled & boiled with a pinch of turmeric powder
- 1/2 cup natural yogurt (dahi)
- sSlt as per taste
- 1/4 cup grated coconut (kisa hua nariyal)
- 2 small-sized green chilies (hari mirch), chopped
- 1/2 inch piece ginger (adrak)
- 1 teaspoon split chickpeas (chana dal)
- 1 teaspoon split black gram (urad dal)
For Tadka (Tempering)
- 2 teaspoons oil
- 1 teaspoon mustard seeds (rai)
- 2 small-sized green or red chilies
Making Beetroot Pachadi (Chutney):
- Heat a pan, and dry roast black gram, and split chickpeas.
- Remove it from heat and keep aside for 5 minutes.
- Add beetroot, coconut, roasted split chickpea, split black gram, green chili, ginger, salt to a grinder.
- Blend it to make a smooth paste.
- Add yogurt, and mix well. Keep it aside.
Making Tadka (Tempering):
- Heat a tsp of oil, add the mustard seeds.
- When they start to splutter, add red/green chilies, and saute for a few seconds.
- Remove from heat, and pour this tempering over the beetroot pachadi.
- Enjoy this delicious Beetroot Pachadi as a side dish for fried rice.
- No notes for this recipe.