Arguably the most important festival observed in the southern state of Kerala, Onam is an annual cultural extravaganza that commemorates the homecoming of king Mahabali who was a devotee of Lord Vishnu. The ten-day festival in the month of Chingam and marks the celebration of the rice harvest in the state. A festival that binds communities and showcases a rich tapestry of traditions, Onam is a festival quite like none other.
No celebration of Onam is complete without the mention of the delectable Sadya which is the festival meal served on a banana leaf and consists of over twenty exquisite dishes. This traditional vegetarian feast consists of authentic dishes from the southern state and includes all tastes like sweet, sour, spicy, bitter, and salty making it a balanced meal. From thoran, olan and avial to paripu, papadam and payasam, this hearty meal is an experience by itself.
Beetroot Pachadi is integral to the Sadya spread and is a delectable yet refreshing dish which is essentially beetroot cooked in aromatic spices and then doused in whisked curd. “The word ‘Pachadi’ literally means pounded and this is a South Indian style side dish that is technically a chutney but may also be consumed like a curry or raita. Beetroot pachadi is a vibrant pink accompaniment that is prepared specially during Onam and served along with other dishes in the Sadya. Grated and cooked beetroot is mixed with a ground paste of fresh coconut, cumin and mustard seeds, ginger and green chillies. After the addition of curds, it is given an aromatic tempering of mustard seeds and red chillies in coconut oil” says Chef Reetu Uday Kugaji, Culinary Expert and Chef Consultant.
Recipe courtesy Chef Reetu Uday Kugaji
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Chilling time in the Refrigerator: 30 minutes
- Serves: 4
Ingredients and Quantity:
- Beetroot, large, peeled and grated- 2 ½ cup
- Water- 1 cup
- Salt- to taste
- Curd, whisked- 1 cup
For the ground paste:
- Fresh Coconut, grated- 1/4th cup
- Cumin seeds- ½ tsp
- Mustard seeds- ½ tsp
- Ginger, grated- 1 inch
- Green chillies, chopped – 2 nos.
- Water – as required
For the Tempering:
- Coconut Oil – 2 tsp.
- Mustard Seeds- 1/2 tsp.
- Curry leaves- 2 sprigs
- Whole Dried Red chillies- 4 nos.
Method:
- In a pan add the grated beetroot, salt and water, cover the pan and cook on a slow flame for 10 minutes.
- Now add the smooth ground paste to the cooked beetroot and let it simmer for another 5 minutes until the raw aroma of the coconut disappears.
- Switch off the flame and cool down the beetroot completely.
- Add the whisked curds and mix well.
- In a tempering pan add oil, let it heat add mustard seeds, let them crackle / splutter, add the curry leaves and whole dried red chillies.
- Pour this tempering over the prepared pachadi.
- Serve immediately or cover and refrigerate for at least 30 minutes and then serve.
