We grew up relishing sweet fruity beetroot pachadi served in every wedding feast, it was an unforgettable experience for us to relish the beautiful reddish-purple puree infused with the flavors of native fruits. Nowadays, this traditional fruit dessert has not been included in the menu prepared for the feasts, and beetroot jam is replaced by vanilla ice cream with fruit salad.
Here I have tried to replicate the wedding feast featuring our traditional beetroot pazha pachadi served to the guests at my uncle’s wedding held when I was 5 years.
Now let us look into the recipe for the traditional beetroot relish:
Beetroot Jam Recipe:
Time taken: 10 min.
- Beetroot – 1
- Ghee – ½ tsp
- Jaggery or any sweetener of your choice – as desired
- Cardamom – 2 Nos.
Fruits for garnishing:
- Banana (I used poovan pazham, a small variety of banana)
- Green grapes
Generally we add the above mentioned fruits but you can add other seasonal fruits like jackfruit, guava, etc.
How to prepare beetroot jam:
- Peel and grate beetroot using grater.
- Transfer to a bowl and mix in ghee.
- Microwave for 3-4 min. and allow it to cool down.
- Blend into puree.
- Heat a pan with jaggery & beetroot puree in low flame.
- When jaggery begins to melt away, increase the flame to medium.
- Stir for few min. until nicely coagulated.
- Add cardamom powder, mix well, simmer for 1-2 min and remove from fire.
- Store beetroot relish in a clean jar at room temperature.
How to prepare pazha pachadi:
First we need to heat a pan with beetroot relish and add fruit chunks into the pan. Then simmer for few minutes allowing to get infused with fruit flavors.
We can also serve beetroot relish with bread for breakfast or simply relish this as a dessert.