Pachadi is the name (in Kerala) for any side dish curry that is made using yoghurt and a vegetable like green mango, ash gourd, carrots or beet root. It is really an accompaniment to the main course, which is usually rice and some other vegetable curry. Growing up, ‘kumbalanga(ash gourd)’ and green mango pachadi was very common in our home. Both the kumbalanga(ash gourd) pachadi and the green mango pachadi is made using a mix of yoghurt and coconut milk. For the carrot and the beet root pachadi though, only yoghurt is used (at least that’s how my amma used to make them). Now I have started making carrot and beet pachadi also regularly since this is a good way to get these healthy veggies inside my kids – mix it up with plain white rice and it tastes so yummy! My daughter especially loves the pink color of the beet pachadi! So its a winner! She is happy and her mama is happy!
This is a very simple recipe and can also be served as a cold soup. The beauty of this dish is really in its simplicity. The mild flavors of mustard seeds and the yoghurt with the curry leaves goes so well with the slight sweetness of the beets. By the way, did you know that beets are so healthy for you? I have enumerated the health benefits of beets in several of my posts before, so will not do so again. But you could check this post. I also added the beet greens this time along with the beets. Tasted simply wonderful with plain white rice. I didn’t even need a main curry dish!
1 tsp coconut oil 1/2 tsp mustard seeds 1/2 of medium size red onion,finely chopped (or 4-5 pearl onions, finely chopped) 1/2 medium size beet about 1/2 cup grated Plus bunch of beet greens 1/2 cup chopped 1 green chilli chopped finely 4-5 fresh curry leaves 1/4 tsp salt 1/2 cup yoghurt plus 1/2 cup water
1. Heat the coconut oil in a small kadai or a wok style pan. Add the mustard seeds and wait for them to splutter (in about 2 -3 minutes on low heat)
2. Then add the chopped onions and saute for 2-3 mins and then add the green chilli pieces, fresh curry leaves and the salt. Saute for another 1 minute.
3. Next add the grated beet and the chopped beet greens and stir for another minute. Then cover and cook for about 2 minutes on low.
4. Next take the yoghurt and water in a small bowl and mix well using a whisk until smooth and no lumps.
5. Pour this into the pan with the beets and stir and cook for about 30 seconds on low and then turn the heat off.
Enjoy with plain cooked parboiled rice or plain white rice.
You could substitute the green chilli with a pinch of red chilli or cayenne pepper
Turn heat off as soon as you add the yoghurt otherwise it will curdle on high heat.