Pachadi is a yogurt based side dish in South India. It can prepared with a variety of vegetables like vendakkai (okra), pineapple, cucumber, tomato, beetroot, pumpkin etc in a tempered yogurt base with coconut, chillies and mustard seeds. A typical Onam / Vishu sadya is incomplete without a pachadi.
Today am sharing beetroot pachadi, which is very common in sadya menu. Beetroot pachadi is comparatively sweet when compared to other pachadis. The green chillies and ginger adds a mild kick to balance out the sweetness. It can be served as a side dish to rice or serve with a vegetable stir fry for a light and easy lunch. This pachadi goes well with chapathi and paratha too.
Notes and Tips
- Cool the beetroot completely before adding to the curd-coconut mixture.
- Adjust the amount of green chillies according to your spice level.
- Use slightly sour and thick curd.