Onam is almost here! Here's a simple and easy recipe that you can make for Onasadya.
Like I've said many times before, I rarely make a full fledged sadya at home. I just make a mini sadya with 4-5 dishes and Payasam. Mini sadya usually consists of Parippu or Sambar, Erissery, Thoran, Pachadi, Olan, Pickle, Pappad and Payasam.
I usually make Vellarikka Pachadi, but wanted to try this Beetroot Pachadi for a change. Beetroot is one vegetable that we both like and have regularly. I usually make a Beetroot and Carrot Thoran for lunch.
Beetroot Pachadi is quite easy and simple to make, if you ask me, the only time consuming part is grating beetroot. If you are using a food processor for the same, then that's also taken care of. I think this is a good dish for summer time as well, because it's kinda cooling with the yogurt. Also, it's a very healthy dish with zero oil and has good ingredients like beetroot, coconut and yogurt.
You don't have to wait for Onam to make this, try it sometime, I'm sure you will enjoy this simple dish.
You can see other Onam recipes here and if you are planning to make only Payasam, here you go.
Here is the recipe…
Combine grated beetroot, sliced small onion, green chilli, curry leaves and salt. Add 1/2 cup water to this. Cover and cook, till beetroot is cooked, around 7-10 mins. Make sure to stir in between and add more water, if required…
Grind together coconut, chopped ginger & garlic, cumin and mustard seeds with 2-3 tbsp water to a smooth paste…
Add this paste to the cooked beetroot and mix well. Continue to cook for another 4-5 mins on low flame…
Remove the pan from fire and gradually add the whisked yogurt. Mix gently. If you want you can add a tempering of mustard seeds and curry leaves…
Ingredients
- 1 small Beetroot (grated (grated beetroot comes to 1.25 – 1.5 cups))
- 3 Small / pearl onion (sliced)
- 2 Green chilli
- 1/3 cup Grated Coconut
- 1/2 tsp Chopped ginger
- 1/4 tsp Chopped garlic
- a pinch Cumin seeds
- a pinch Mustard seeds
- 1 cup Whisked yogurt
- Curry leaves
- Salt
Instructions
- Combine grated beetroot, sliced small onion, green chilli, curry leaves and salt. Add 1/2 cup water to this. Cover and cook, till beetroot is cooked 7-10 mins. Make sure to stir in between and add more water, if required.
- Grind together coconut, chopped ginger & garlic, cumin and mustard seeds with 2-3 tbsp water to a smooth paste.
- Add this paste to the cooked beetroot and mix well. Continue to cook for another 4-5 mins on low flame.
- Remove the pan from fire and gradually add the whisked yogurt. Mix gently. If you want you can add a tempering of mustard seeds and curry leaves.
Hi Maria ,thanks for the recipe. I just tried it out and came good but it wasn’t up to my satisfaction cause it wasn’t sweet, i remember it should have a little sweetness to it.
Hi Abinand,
You are welcome! Thanks for trying out the recipe… The sweetness of the beetroot pachadi comes from the beetroot, apart from that no other sweeteners is used. Usually Pineapple pachadi is the one which is sweeter, as far as I know other pachadi’s are not that sweet. However I dont know whether it’s different in different regions :)