Beetroot Pachadi–Sadya Recipe

Beetroot pachadi

Ingredients (Serves 8)

1) Beetroot – 3 small, finely chopped or grated (Peel off the skin and chop finely. You can use a food processor to grate/chop).

Green chilies – 2 small, finely chopped

Curry leaves – A few

Salt – To taste

Water – 1/4 cup or as required

2) Yoghurt – 3/4 – 1 cup, slightly beaten

To grind

3) Grated coconut –  3/4 cup

Cumin seeds – 1/4 tsp

Mustard seeds – 1/8 tsp

To Season

4) Oil – 1 tbsp

Mustard seeds – 3/4 tsp

Dry red chilies – 1 – 2, broken

Curry leaves – A few


1.  In a pan add the chopped beetroot, chopped green chilies, curry leaves, salt and 1/4 cup water. Cook covered for about 8 – 10 minutes stirring occasionally until the beetroot is done and water is mostly evaporated.

2. Grind the grated coconut with 1/4 tsp cumin seeds and 2 tbsp cooked beetroot mixture(added for a better texture and color) to a very fine paste adding 1 – 2 tbsp water, in the small jar of a mixie. Add 1/8 tsp mustard seeds and grind for a few seconds.

3.  Add the ground coconut mixture to the cooked beetroot. Cook for a few minutes or until the raw taste of coconut is gone. Switch off. Set aside for 10 minutes until it cools down a bit. Add slightly beaten yoghurt and mix well. Taste check for salt.

2. In a small pan, add 1 tbsp coconut oil, splutter mustard seeds, fry dry red chilies and add curry leaves. Pour it over the pachadi and mix well. Serve with plain rice.

Beetroot Pachadi

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

View all posts


Your email address will not be published. Required fields are marked *

Search Yummy Recipes

Kerala Sadya Recipes

Every Recipe Since 2010