Beetroot pachadi is a tasteful South Indian dish. The earthy sweetness of beets combines perfectly with tangy yogurt and spices to serve a fulfilling meal. A condiment that can accompany any occasion, it also finds its place in rice dishes and curries. Here's a delicious beetroot pachadi recipe to try. This preparation involves cooking fresh, tender beetroots until they become soft and full of lumps to grate for the dish. Once cooked and grated or finely chopped, their natural sweetness shines through. The gravy base of this dish is made with yogurt as a paste, giving it a creamy texture and an acidic taste that balances the sweetness of the beetroot. For an added boost to the flavourprofile, tempering is done with mustard seeds, urad dal (black gram), and dried red chilies. A little oil is used to fry the mustard seeds until they crack, releasing a nutty flavor. The tempered spices are mixed with the beetroot and yogurt mixture, along with salt and just a dash of cumin powder to harmonize the flavors. Here's a simple recipe of beetroot pachadi loved by one and all. Beetroot pachadi is not only delicious but also rich in nutritional value. Beetroots are packed with vitamins, minerals, and antioxidants, adding both flavourand health benefits to any meal. Its color is very eye-catching, and the refreshing taste makes it unique in South Indian cuisine. Served chilled, beetroot pachadi is a perfect dish for hot weather, providing a cooling effect. Whether part of a festival's celebratory spread or a simple weekday meal, beetroot pachadi offers a delightful way to appreciate the flavors of South India.

• 1 cup beetroot grated
• 1/4 tsp turmeric powder
• 1 cup thick curd
• Salt
• 1/4 cup coconut grated
• 1 green chilli
• 2 ginger
• 3/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 tbsp coconut oil
• 1 red chilli
• Vegetables-curry leaves curry leaves
• 1 pinch hing

• Beetroot pachadi is one of the most colorful and flavorful dishes originating from South Indian cuisine. The earthiness of the beets, married with the smoothness of yogurt, creates an appetizing balance of taste and texture, making it great to pair with rice or rotis.
• Not only is it delicious, but it's also full of nutrients; one should include such healthy options in their meals. Let's learn how to prepare this refreshing pachadi step by step.
• Start with 1 cup of grated beetroot and put it in a bowl. The deep colour of the beetroot is a great aesthetic pleasure and also contributes to the uniqueness of its flavor profile.
• Add 1/4 tsp of turmeric powder to the grated beetroot, which enhances the colour and adds a subtle earthy flavour with a warm touch.
• This recipe is known for its anti-inflammatory properties, making it a healthy choice. Add salt to taste and set it aside in the bowl. Salt will help absorb moisture from the beetroot, making it easier to mix with yogurt later.
• Prepare the grinding mixture. Take 1/4 cup of grated coconut, one small green chili for some spice, and two small pieces of ginger for zing. Add 1/4 teaspoon to each of the mustard seeds and cumin seeds.
• These ingredients add a heavenly aroma and flavour to the pachadi. Grind them in a blender or food processor with a little water to form a smooth paste. The coconut lends creaminess, while the spices bring robustness to the flavor.
• Once the grinding is done, add 1 cup of thick curd to the bowl containing the grated beetroot and turmeric. Mix well until the beetroot is evenly coated in the yogurt.
• The curd adds a refreshing tanginess, perfectly balancing the earthy flavour of the beetroot. If it seems too thick, add a little water to achieve your desired consistency, and adjust the taste by adding more salt if needed.
• Now it's time to temper the pachadi for added flavor. In a small pan, heat 1 tablespoon of coconut oil over medium heat.
• Coconut oil enhances the dish's flavor and aroma. Once the oil is hot, add 3/4 teaspoon of mustard seeds and let them crackle. If the mustard seeds pop and splatter, the tempering is on the right track.
• Add one large red chilli or two small red chillies to the hot oil, giving the dish a fabulous colour and extra flavour. Finally, add a small sprig of curry leaves and a pinch of hing (asafoetida). The hing lifts the aroma and adds a robust flavour typical of many South Indian dishes.
• Pour the tempering over the beetroot and yogurt mixture and gently mix it so that the tempering blends well into the pachadi. This final mixing brings everything together, making the dish harmonious and tasty.
• Beetroot pachadi is best enjoyed fresh, immediately after preparation, or chilled if refrigerated. It pairs perfectly with steamed rice or biryani and can even be used as a flavorful filling for wraps.
• The bright colour, creamy texture, and aromatic spices make this pachadi an exciting addition to any meal.
• Beetroot pachadi is one of the best traditional dishes from South India: delicious, nutrient-rich, simple to make, and full of flavour.
• Its vibrant colour, refreshing taste, and versatility make it a fantastic choice for any meal!