Beetroot Pachadi/Beetroot with Yogurt

Beetroot pachadi is one colorful and tasty side dish usually served on the occasion of Onam and Vishu. It is healthy, delicious and very easy to prepare. I love Kerala style cuisine, especially special delicacies like avial, inji curry, pachadi, pulissery etc. I grew up eating this lovely dishes as my maternal grandparents are from this place. When you eat a Sadya (Kerala Tali) you can see all different colors and flavors. I am going to share my version of pachadi here, this can be prepared in many ways. You can also check another version here by – foodpassionandlove

Beetroot Pachadi/Beetroot with Yogurt

Ingredients:

  • Beetroot- 1 cup (grated)
  • Ginger- 1 tbs
  • Turmeric- 1/2 tbs
  • Green chilly- 2
  • Mustard seeds- 1/tbs
  • Cumin seeds- 1/4 tbs
  • Coconut oil- 2 tbs
  • Curry leaves- 4
  • Yogurt- 1 cup

Preparation:

  1. Take a deep pan and add coconut oil, mustard seeds and cumin seeds. Wait until it starts spluttering and then add grated ginger and chopped green chillies, fry it well for 3 minutes
  2. Now add grated beetroot, turmeric powder and salt and fry this until the beetroot is cooked
  3. Add beaten yogurt into this pan and mix well
  4. Serve it with piping hot rice

Bendekai Raita/ Fried Okra in Yogurt

Bendekai Raita or okra in yogurt is simple fried okra seasoned with yogurt sauce. Okra is one of the frequently used vegetables at our home. Okra is rich in vitamin A and vitamin C while yogurt is full of protein and calcium, the combination of this two makes it healthier. The crunchy okra pieces in spiced yogurt makes it fun to eat.

Bendekai Raitha/ Fried Okra in Yogurt

Ingredients: 

  • Okra- 10 to 12
  • Yogurt- 1 cup
  • Mustard seeds- 1/2 tbs
  • Red chilly- 1
  • Curry leaves- 4
  • Chilly powder- 1/4 tbs
  • Cumin powder- 1/4 tbs
  • Ghee/Oil- 1 tbs
  • Salt

Preparation:

  1. Wash and dry okras by using a dry cloth. This will reduce the sliminess of okra.
  2. Cut them into big round slices and fry them with little salt and oil on a frying pan for few minutes until they are soft and cooked. Don’t overcook or burn them. Make sue that they are crunchy.
  3. In a bowl add yogurt, cumin powder and beat it well
  4. Switch off the flame add chilly powder to the okras and mix well when the pan is still hot
  5. Now add this to yogurt mixture and mix well and adjust the salt
  6. Tamper it with mustard seeds, red chilly and curry leaves
  7. Your okra raitha is ready to be served with roti or rice