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Photo of Beetroot Pachadi by Sujata Hande-Parab at BetterButter

Beetroot Pachadi

Sujata Hande-Parab
10 minutes
Prep Time
15 minutes
Cook Time
4 People
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ABOUT Beetroot Pachadi RECIPE

Beetroot is highly nutritious and rich in iron and vitamin A and C. Excellent source of Folic acid and expecting mothers are often advised to eat them on regular basis as it helps in increasing hemoglobin. Also, very good source of fibers, Manganese, and potassium. Available throughout the year and used widely in many recipes, sweetening manufactured foods, and as a coloring agent. Pachadi is a traditional south Indian – Kerala dish and prepared on the occasion of Onam. It goes well with steamed rice.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Simmering
  • Blending
  • Steaming
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Grated Beetroot – 1 medium
  2. turmeric – ½ tsp
  3. salt to taste
  4. water 1 cup for cooking
  5. Curd – 4 tbsp + 2tbsp water (whisk into smooth puree)
  6. For Paste - Mustard seeds – ½ tbsp.
  7. cumin seeds - 1tsp
  8. Grated coconut – 4-5 tbsp
  9. Green chilies – 3-4 hot
  10. For Tempering - oil – 1 ½ tbsp.
  11. Mustard seeds – ½ tsp
  12. Curry leaves – 7-8
  13. Red Chillies broken – 1-2 Any non spicy


  1. Blend together grated coconut, mustard seeds, cumin seeds and green chillies into fine paste. Add little water if required.
  2. In a pan add water, grated beetroot, turmeric and salt. Cook beetroot until soft and all water evaporates.
  3. Add prepared coconut-mustard paste. Mix well. Cook 1 or 2 minutes.
  4. Add whisked curd. Mix well and switch off the flame.
  5. In a Tempering pan or sauce pan heat oil. Add mustard seeds. Let it splutter.
  6. Add curry leaves and broken red chillies. Stir for few seconds.
  7. Add this tadka into cooked beetroot mixture. Mix well.
  8. Serve hot with rice.

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Manju Gupta
Manju Gupta   Jan-25-2018

Looks great!!!

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