Kerala

Beetroot pachadi

Name: Beetroot pachadi
Total time: 25 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 1 large grated beetroot (beet); 1 cup beaten curd (plain yogurt, natural yoghurt); 1/2 cup fresh grated coconut; 1 green chilli; 1 tsp divided mustard seeds; 1/2 cup water; 2 tsp coconut oil; 1 dried red chilli; 2 sprigs curry leaves; Salt, to taste

Bright pink beetroot in yoghurt and coconut with a mustard kick. The sadya's prettiest corner.

25 minTime

4 gProtein each

mildSpice

Pink on the leaf1 chapter · 1 min read

Make it your way

Grandma's wayBeetroot, curd, coconut and ground mustard.

The original

134kcalsame

4 gproteinsame

3 gfibresame

25minutessame

Beetroot pachadi for the sadya.

Per serving, worked out from the ingredient table.

Ingredients

Beetroot (beet)1 large, grated

Curd (plain yogurt, natural yoghurt)1 cup, beaten

Fresh grated coconut½ cup

Green chilli1

Mustard seeds1 tsp, divided

Water½ cup

Coconut oil2 tsp

Dried red chilli1

Curry leaves2 sprigs

Saltto taste

Method

4 steps

1Cook grated beetroot with salt and water until soft and dry.
2Grind coconut, green chilli and half the mustard seeds to a smooth paste. Mix into the beetroot and cook 2 minutes.
3Cool and stir in curd.
4Temper remaining mustard, red chilli and curry leaves in coconut oil and pour over.

Serve it like this

Toss just before serving and bring it to the table cold, so it stays crisp.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Beetroot pachadi

Bright pink beetroot in yoghurt and coconut with a mustard kick. The sadya's prettiest corner.

25 minTime

4 gProtein each

mildSpice

Pink on the leaf1 chapter · 1 min read

Make it your way

Grandma's wayBeetroot, curd, coconut and ground mustard.

The original

134kcalsame

4 gproteinsame

3 gfibresame

25minutessame

Beetroot pachadi for the sadya.

Per serving, worked out from the ingredient table.

Ingredients

Beetroot (beet)1 large, grated

Curd (plain yogurt, natural yoghurt)1 cup, beaten

Fresh grated coconut½ cup

Green chilli1

Mustard seeds1 tsp, divided

Water½ cup

Coconut oil2 tsp

Dried red chilli1

Curry leaves2 sprigs

Saltto taste

Method

4 steps

1Cook grated beetroot with salt and water until soft and dry.
2Grind coconut, green chilli and half the mustard seeds to a smooth paste. Mix into the beetroot and cook 2 minutes.
3Cool and stir in curd.
4Temper remaining mustard, red chilli and curry leaves in coconut oil and pour over.

Serve it like this

Toss just before serving and bring it to the table cold, so it stays crisp.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Beetroot pachadi

Make it your way

Ingredients

Method

Beetroot pachadi

Make it your way

Ingredients

Method

Make it a meal