Red Beet Pachadi is another classic Onam recipe. When I sit down for a sadhya (feast), I always expect to see this beautiful, bright pink dish on my banana leaf. What I love most about this recipe is how simple it is to make. You can also use a variety of fruits and vegetables to make a pachadi. For example, another common Onam recipe on my banana lead is pineapple pachadi. I will share that recipe soon, too!
But, this Red Beet Pachadi is delicious with freshly grated beets, a simple grated coconut paste, and a hint of yogurt and tamarind for tangy creaminess. Finally, it’s all seasoned with coconut oil, curry leaves, mustard seeds, and a few other spices. I personally love using freshly grated beets, but you can also use canned beets. Make sure when you cook canned beets to not overcook it. Canned beets are usually much softer and you don’t want this to become mushy.
Like South Indian food? You might also like making my recipe for Kerala-Style Aviyal (Onam Sadhya Recipe), Moru Curry (the yellow one) or Sambar (a south indian vegetable stew)!
If you decide to make this Onam recipe, tag me @thefamiliarkitchen on social media. I’d LOVE to see how it turns out for you!
Red Beet Pachadi (Onam Sadhya Recipe)
Ingredients
- Red Beets, 2, grated thick (3-4 cups)
- Ginger, 2”, minced
- Water, ½ cup
- Salt, 2-3 tsp
- Yogurt, 2 cups, whipped
- Jaggery, 1 tbsp
Paste
- Grated Coconut, ½ cup
- Green Chili Peppers, 2, diced
- Cumin Seeds, 1 tsp
- Turmeric Powder, ½ tsp
- Water, 1/4 cup
Tempering
- Coconut Oil, 2 tbsp
- Mustard Seeds, 1-2 tsp
- Fenugreek Seeds, ½ tsp
- Dry Red Chilis, 2, broken
- Curry Leaves, 2 sprigs (about 10-15 leaves)
- Shallots, 2, thinly sliced
Instructions
Cook the beets.
- In a deep skillet on medium high heat, cook the grated beets along with the ginger, water, and salt. Cook until the beets become just tender (about 8-10 minutes).
Make the paste.
- While the beets are cooking, you can make the paste. In a small blender, add all the paste ingredients and grind together until it’s all evenly combined. Add 1-2 tbsp of water if needed to help the paste grind together. Set aside.
Keep cooking the beets.
- Add the coconut paste to the beets and mix on medium heat until everything combines (2-3 minutes). Remove from heat and let slightly cool. While the beets cool, whip your yogurt so it is very smooth and creamy. Stir the yogurt and jaggery into the beets and mix until everything is combined.
Season it.
- In a small saute pan on medium high heat, add in the coconut oil. Once the oil is hot, add in the mustard seeds and cover the pan. As soon as you hear the mustard seeds pop, add the remaining tempering ingredients and saute for another minute or until the shallots become golden brown. Be careful to not let the fenugreek brown too much or it will taste bitter.
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