Beetroot Pachadi

By Sheena Omana Narayanan  |  21st Sep 2016  |  
5 from 1 review Rate It!
  • Photo of Beetroot Pachadi by Sheena Omana Narayanan at BetterButter
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About Beetroot Pachadi Recipe

Pachadi refers to Raita in North India. In Kerala, Pachadi is a side- dish. There are different varieties of Pachadis we make it for sadhya. I am not a great fan of Beetroot but this recipe of my mother I love it because of the rich and vibrant color with amazing flavor of coconut that this vegetable lends to a dish.

Beetroot Pachadi is a popular aromatic and delicious dish. You can try making this amazing Beetroot Pachadi in your kitchen. This recipe requires 10 minutes for preparation and 10 minutes to cook. The Beetroot Pachadi by Sheena Omana Narayanan has detailed steps with pictures so you can easily learn how to cook Beetroot Pachadi at home without any difficulty. Beetroot Pachadi is enjoyed by everyone and can be served on special occasions. The flavours of the Beetroot Pachadi would satiate your taste buds. You must try making Beetroot Pachadi this weekend. Share your Beetroot Pachadi cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sheena Omana Narayanan for inputs. In case you have any queries for Beetroot Pachadi you can comment on the recipe page to connect with the Sheena Omana Narayanan. You can also rate the Beetroot Pachadi and give feedback.

Beetroot Pachadi

Ingredients to make Beetroot Pachadi

  • Grated Beetroot : 1 cup
  • green chillies : 3
  • salt to taste
  • fenugreek powder a pinch
  • For Grinding: Grated coconut : 1/4 cup
  • mustard seeds: 1 tsp
  • Plain Sour yogurt /Curd : 1 cup
  • For seasoning: mustard seeds 1/2 tsp
  • Red chillies 2-3
  • curry leaves : 1 sprig
  • coconut oil : 1 tsp

How to make Beetroot Pachadi

  1. Cook the grated beetroot with little water till it turns soft.
  2. Grind the grated coconut, green chillies, and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curds.
  3. Add the coconut paste to the cooked beetroots and cook for a couple of minutes. Remove from the stove.
  4. Add the rest of the curd, salt and combine well.
  5. Heat oil for tempering in a small frying pan. Add the curry leaves, mustard seeds, and red chillies. When the mustard seeds start popping, add it to the pachadi. Mix well.
  6. Serve with steamed rice and enjoy.

Reviews for Beetroot Pachadi (1)

Vasanthi Murali2 years ago

My favourite....