Onam Special Recipe: Beetroot Pachadi

The festival of Onam is all about merriment and good food. The Onam Sadya is the most crucial part of the festival as it is one of the best vegetarian meal that you can have in your life. The meal consists of a variety of curries, dals, chutneys, fries and many more. Eating a variety of these food stuffs from one platter makes the Sadya even more exciting.

One of the unique items served on the Onam Sadya is the beetroot pachadi. It is a kind of chutney made out of grated beetroot and curd along with a medley of Indian spices. The colour of dish looks amazing as it turns light pink when completely done. Needless to mention, the taste is simply divine.

So, try out this recipe of beetroot pachadi on Onam to make a delicious and colourful Sadya.

Serves: 3
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients

• Beetroot- 1 ( medium sized, grated)
• Turmeric powder - 1/4 tsp
• Curd- 1/2 cup (beaten)
• Salt- as per taste
• Oil- 2tbsp
• Grated coconut- 3-4tbsp
• Mustard seeds- 1/4
• Cumin seeds- 1/2 tsp
• Green chillies- 2

For Tempering

• Mustard seeds- 1/4tsp
• Curry leaves- 1 sprig
• Shallots (baby onions)- 2
• Dry red chilli- 1
• Oil- 1tbsp

Procedure
1. Grind the coconut, mustard seeds, cumin seeds and green chillies together in a mixer coarsely with very little water. Keep it aside.
2. Heat oil in a pan and add the grated beetroot to it. Add salt and fry for about 5-10 minutes on medium flame.
3. Then add the coarsely ground coconut paste to the pan and mix well. Cook for 4-5 minutes.
4. Switch off the flame and let it cool.
5. Now add the beaten curd to this mixture.
6. Then add one tablespoon of oil in a pan and add the mustard seeds, curry leaves, dry red chilli and let it splutter.
7. Then add the shallots and fry for 2-3 minutes.
8. Add this tempering to the beetroot mixture and mix well.

Beetroot pachadi is ready to be served. Enjoy this Onam delight with rice.