Beetroot Pachadi | Kerala Style Beetroot Pachadi Onam Sadya Special

Kerala Style Beetroot Pachadi, also known as Beetroot Raita, is a delicious and essential dish served during the Onam Sadya feast. This vibrant, mildly sweet, sour, and spicy dish adds a beautiful pop of color to the banana leaf spread and is a favorite among Kerala cuisine lovers. With its luscious pink hue, it stands out as a refreshing side dish, balancing the flavors of the grand feast.

The Significance of Beetroot Pachadi in Onam Sadya

Beetroot Pachadi is an integral part of the Onam Sadya, the elaborate vegetarian banquet that celebrates the harvest festival of Onam. The dish reflects the rich culinary heritage of Kerala, offering a perfect harmony of flavors—sweetness from the beetroot, tang from yogurt, and a kick of spice from green chilies and mustard. Traditionally, the Sadya feast includes a variety of curries, rice dishes, and pickles, with Beetroot Pachadi playing a role in balancing and complementing the other bold flavors.

Why You’ll Love Kerala Style Beetroot Pachadi

•   •Mildly Sweet, Sour, and Spicy: This dish perfectly balances sweetness from the beetroot, tanginess from the yogurt, and a touch of spice, making it a great accompaniment to other dishes like sambar, rasam, or rice.
• Nutrient-Packed: Beetroot is rich in antioxidants, vitamins, and minerals, making this pachadi not only flavorful but also nutritious.
• Simple and Quick: Despite its elegance, this recipe is incredibly simple to make and can be prepared in a jiffy with minimal ingredients.
• Colorful and Appealing: The stunning pink color of the beetroot adds a vibrant touch to the Onam Sadya spread, making it even more festive and appetizing.

Serving Suggestions

Beetroot Pachadi is typically served with sambar rice, curd rice, and other traditional Kerala dishes during Onam Sadya. It can also be enjoyed as a side dish with chapati, dosa, or idli. The cool and refreshing nature of the raita makes it a perfect contrast to the spicier dishes in the Sadya feast.

If you’re looking to experience authentic Kerala flavors or want to recreate the festive spirit of Onam, Kerala Style Beetroot Pachadi is a must-try recipe. It’s easy to make, bursting with flavor, and brings color and joy to any meal.

Ingredients

For Paste-

Grated coconut-2 Tbsps

Green chillies-1 no

Cumin seeds-1 tsp

Other ingredients-

Grated beetroot -1 no

Slightly whipped curd-1 cup

Mustard seeds-1/2 tsp

Red chilli-1 no

Salt

Curry leaves

Coconut oil-1 tsp

Recipe Video

Method

👉First grind the ingredients given under For paste to a fine paste adding very little water.

👉Heat coconut oil in a kadai add mustard seeds, curry leaves and red chilli and allow it to splutter.

👉Add the grated beetroot and saute well. Sprinkle little water and allow the beetroot to cook until 3/4 done .

👉Now add the ground coconut paste, salt and mix well, rinse the mixie with little water and add the remaining paste. Allow it to cook for 2-4 mins until raw smell goes.

👉Now you can either switch off the gas and add whipped curd and mix everything well or you can add the curd keeping the flame in low bring it a slight boil and then remove from fire.

👉Traditional Kerala beetroot pachadi is ready to serve for Onam Sadya.

Preparation time-15 mins

Serves-3-4

Note-

You can add ginger garlic along with coconut for grinding if you like.