Beetroot Pachadi


Pachadi is yogurt based dish usually served in Kerala sadya. Depending on the vegetable/fruit used, the pachadi differs its name and taste. Here I have used beetroot, so it is called beetroot pachadi.  It is very simple to prepare and you can serve it as a side dish.


  • Beetroot – 2
  • Curd – 1/2 cup
  • Turmeric powder – a pinch
  • Grated coconut – 1/4 cup
  • Green chili – 2
  • Ginger – 1/2 inch piece
  • Mustard seeds – 1/4 teaspoon
  • Cumin seeds – 1/4 teaspoon


  1. Grate beetroot and keep it aside. Cook grated beetroot with salt,water and turmeric powder till soft.
  2. Grind coconut, green chili, ginger, cumin seeds and mustard seeds to a smooth paste.
  3. Add the ground paste and cook for few more minutes till the raw taste of the coconut goes. Switch off and allow it to cool.
  4. Add whisked curd. Add salt if required and mix well.
  5. Heat a tsp of coconut oil, add mustard seeds, when it splutters, add dry red chilies, curry leaves and pour it over the curry.

4 Comments Add yours

  1. Archana says:

    I love beetroots in raita, risotto and soups. This is another great idea!!

    Liked by 1 person

    1. Anu Yalo says:

      yes, you can try it out…


  2. Megala says:

    Looks so beautiful !

    Liked by 1 person

    1. Anu Yalo says:

      Thank you 🙂

      Liked by 1 person

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