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A vibrant and refreshing Kerala-style yogurt curry made with sweet beetroots and a freshly ground coconut paste. This beautiful pink pachadi is a staple in Sadya feasts and adds a lovely contrast of flavors.
Cook the Beetroot
Prepare the Coconut Paste
Combine the Pachadi
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A vibrant and refreshing Kerala-style yogurt curry made with sweet beetroots and a freshly ground coconut paste. This beautiful pink pachadi is a staple in Sadya feasts and adds a lovely contrast of flavors.
This kerala recipe takes 30 minutes to prepare and yields 4 servings. At 139.89 calories per serving with 3.83g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Prepare the Tempering (Tadka)
Finish and Serve
Roast the beetroot instead of boiling it. Wrap whole beetroots in foil and bake at 200°C (400°F) for 45-60 minutes until tender. Once cooled, peel and grate. This method gives a deeper, sweeter flavor.
For a smoother, creamier pachadi, grind the cooked and cooled beetroot along with the coconut paste.
Add 2-3 finely chopped shallots (pearl onions) to the tempering along with the red chilies and curry leaves for an extra layer of flavor and a slight crunch.
The probiotics found in yogurt are beneficial bacteria that support a healthy gut microbiome, which is essential for good digestion and a strong immune system.
Beetroots are packed with betalains, a powerful class of antioxidants that help protect cells from damage, reduce inflammation, and support overall health.
Beetroots are a natural source of nitrates, which the body converts into nitric oxide. This compound helps relax and dilate blood vessels, leading to better blood flow and lower blood pressure.
The dietary nitrates in beetroot can improve the efficiency of mitochondria, which are responsible for producing energy in your cells. This can enhance physical performance and reduce fatigue.
One serving of Beetroot Pachadi (approximately 0.5 cup or 150g) contains around 130-150 calories, depending on the fat content of the yogurt and coconut used.
Yes, it is very healthy. Beetroot is rich in essential vitamins, minerals, and antioxidants. The yogurt provides probiotics for gut health and is a good source of calcium and protein.
Absolutely. You can substitute dairy yogurt with a thick, unsweetened plant-based yogurt like coconut yogurt, cashew yogurt, or soy yogurt for a delicious vegan version.
You can store it in an airtight container in the refrigerator for up to 2 days. The flavors often deepen and taste even better the next day.
Pachadi can curdle if you mix hot beetroot with the yogurt or if you heat the mixture after the yogurt has been added. Always ensure the cooked ingredients are completely cool before combining with the curd.
Yes, you can use plain, pre-cooked (steamed or boiled) beetroot to save time. Just ensure it has no added salt or seasonings, then grate and proceed with the recipe.