Keralan Beetroot and Coconut Pachadi

A refreshing summer pachadi originating from the southern state of Kerala, Kerala Beetroot and Coconut Pachadi is a vegan side dish made with roasted beetroots, coconut, and an assortment of spices. This tangy and sweet pachadi is a perfect accompaniment to the traditional South Indian meal.

🛒 Ingredients

• 2 cups Red Beetroots
• 1/2 cup Grated Coconut
• 1 inch Ginger
• 2 cloves Garlic
• 1 whole Red Chili
• 2 tbsp Cilantro
• 8 leaves Curry Leaves
• 1 tsp Salt
• 1/4 tsp Fenugreek Seeds
• 1/4 tsp Mustard Seeds
• 1/4 tsp Asafoetida

👨‍🍳 Instructions

1. 1

   Step 1: Roast the beetroots in a preheated oven at 200°C for 30 minutes or until tender.

2. 2

   Step 2: Heat oil in a pan over medium heat. Add the mustard seeds, asafoetida, and curry leaves.

3. 3

   Step 3: Add the ginger, garlic, chili, and roast them for 1 minute.

4. 4

   Step 4: Add the grated coconut, salt, and fenugreek seeds to the pan.

5. 5

   Step 5: Once the coconut starts to brown, add the roasted beetroots to the pan.

6. 6

   Step 6: Sauté for 7-8 minutes or until the beetroots are well coated with the coconut-spice mixture.

7. 7

   Step 7: Add the chopped cilantro to the pan and mix well.

8. 8

   Step 8: Serve the pachadi warm or at room temperature as a side dish.

9. 9

   Step 9: You can refrigerate or freeze the pachadi for later use.

💡 Pro Tips

Tips: Be sure to roast the beetroots until tender to bring out the natural sweetness. Adjust the amount of chili according to your desired level of spiciness. Refrigerate or freeze the pachadi for a delicious and nutritious snack or side dish throughout the week.

📊 Nutrition per Serving