Vellarika Pachadi - Trivandrum method ( our usual)

 Vellarikka Pachadi is a refreshing Kerala dish made with yellow cucumber, curd, coconut, and mild spices — a cooling side that balances any spicy meal. Beetroot Pachadi, on the other hand, is vibrant, slightly sweet, and tangy, adding both color and flavor to the plate.

🥗 Easy Beetroot Pachadi Recipe:

Ingredients:

• 1 medium beetroot (grated or finely chopped)
• 1/2 cup grated coconut
• 1 green chili
• 1/2 tsp mustard seeds (for grinding)
• 1/2 cup curd (yogurt)
• Salt to taste
• Curry leaves
• 1/4 tsp mustard seeds (for tempering)
• 1 dry red chili
• 1 tsp coconut oil

Method:

1. Cook beetroot with a little water and salt until soft.
2. Grind coconut, green chili, and mustard seeds to a smooth paste.
3. Add the paste to the cooked beetroot and simmer for 2–3 minutes.
4. Turn off the heat and add beaten curd. Mix well (do not boil after adding curd).
5. Adjust salt as needed.

 Final Tempering Tips:

1. In a small pan, heat coconut oil and splutter mustard seeds.
2. Add curry leaves and dry red chili, sauté for a few seconds.
3. Pour this tempering over the pachadi just before serving for best aroma and flavor.

For extra richness, you can also add a pinch of fenugreek powder or finely chopped shallots in the tempering. Want a poster or social media version of this content?