Beetroot Pachadi

Posted on


Beetroot Pachadi is a typical Kerala/SouthIndian side dish thats soo well with hot steamed Rice.Its a regular at the Onam Sadyas as well as Hindu Marraiges.It has a mild and sweet taste,sweetness contributed by the beetroots ang the coconut paste added to it,while the Yoghurt added to it adds a gentle sour kick to it,not to forget the mild spicy kick provided by the Green Chillies.The Coconut oil added in the Tempering adds a unique flavour to it!Its quite easy to make and very delicious!Here goes the recipe straight from my Amma’s Kitchen!



  • Beetroots – 2 cups(Peeled and grated)
  • Yoghurt – 1 cup(Beaten well to remove lumps)
  • Water – 1/2 cup
  • Salt to taste.

For Coconut Paste:

  • Grated Coconut – 3/4 cup.
  • Cumin seeds- 1/4 tsp.
  • Green Chilli – 1
  • Ginger – 1/2 inch piece

For Tempering:

  • Coconut oil – 2 tsp.
  • Mustard seeds – 1 tsp.
  • Curry leaves – a  few
  • Shallots – 2(Sliced)
  • Dried Red Chillies – 2 (Halved)
  • Fenugreek powder – 1 pinch.


  1. In a pan,cook grated Beetroot with water and salt till soft.Allow to cool,grind it and transfer it back to the pan.
  2. Grind the ingredients under “For Coconut paste” with 3 tbsp of water and pour it into the ground Beetroot in the pan.Mix and cook on low flame for 5 minutes to remove the raw taste.
  3. Turn off the flame.Now to this pan , add the beaten yoghurt and combine well.Add salt if needed and keep it aside.
  4. In another pan,heat coconut oil and add mustard seeds.Wait till it splutters.Now add shallots,Red chillies,Curry leaves and saute.Now add a pinch of fenugreek powder and turn out the flame.
  5. Pour this into the Beetroot Mixture and gently Combine.Transfer this to a serving dish and serve with hot Rice and Enjoy!!



14 thoughts on “Beetroot Pachadi

    Malar said:
    August 11, 2014 at 4:12 am

    Lovely color and yes coconut oil gives it a real unique taste 🙂 Delicious!!!

    tastefortongue said:
    August 11, 2014 at 8:20 am

    Lovely color and great tampering! I made this dish last weekend and the recipe is pretty much same. I don’t grind grated beetroot and use shallots, but next time I will try out your version of beetroot pachadi 🙂

      food passion and love responded:
      August 12, 2014 at 2:59 am

      Grinding the Beetroot makes it much more tastier and a little more sweeter..Do try out n let me knw!!

    Traditionally Modern Food said:
    August 11, 2014 at 8:41 pm

    I love beetroot pachadi. I grate them and have pieces like your version too

    Chitra Jagadish said:
    August 12, 2014 at 3:35 am

    Oh my look at the colour just loving it. …and the tempering just perfect. For me it looks like a creamy bowl of soup _yum yum….

    Aruna Panangipally said:
    August 12, 2014 at 5:06 am

    I always make this with just grated beetroot. I agree with Chitra that in this form it looks creamier and richer. Will try this version the next time.

    cafegarima said:
    August 12, 2014 at 10:43 am

    What a lovely bright colour! Makes me want to have some right now 🙂

    mommycookforme said:
    August 12, 2014 at 11:45 am

    It looks charming with lovely color! I will try it someday, thanks for sharing, foodpassionandlove! 🙂

    Liz said:
    August 13, 2014 at 3:04 pm

    Can I call this a soup? I really love the colour. It’s the kind of soup I would admire for sometime before dipping my spoon. awesome!

      food passion and love responded:
      August 14, 2014 at 2:16 am

      Awhh..I love ur comment Liz!Its not really a soup..much like a side dish to Rice.But there is like any rule ha ha…You can call it anything u like dear!Good day!

    Melbourne Gourmet said:
    August 15, 2014 at 4:27 am

    Can you eat this like a dip? Looks delicious!

      food passion and love responded:
      August 16, 2014 at 1:32 am

      Thanks dear…ohh…not a dip dear…its a side dish to rice 🙂

    […] 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 […]

      food passion and love responded:
      August 27, 2014 at 7:36 am

      Soo sweet of u dear!!!Thank u ❤ ❤ ❤ Ur version is also yumm!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s