Beetroot Pachadi – Kerala Style

Beetroot Pachadi is a traditional south –Indian dish. Pachadi is a side-dish similar to the North Indian raita.
Beetroot Pachadi is usually served in sadya for special occasions. This Pachadi is made with cooked beetroot and plain curd ,which has a sweet taste.

Beetroot Pachadi – Kerala Style
Beetroot Pachadi – Kerala Style
Prep time            :   10 minutes
Cooking time      :  20 minutes
Total time           :  30 minutes
Servings     : 3
Category    :  Side dish
Cuisine       :  South -Indian, Kerala


250 Gms beetroot
0.5 Cup thick curd
Pinch of turmeric powder
Salt to taste

For the grinding:

0.5 Cup grated coconut
1-2 Green chillies  
1/2 Inch ginger piece
1 Teaspoon Mustard seeds
1/4 Teaspoon Cumin seeds
 For the seasoning:

1 Tablespoon coconut oil
0.5 Teaspoon Mustard seeds
1-2 Dried red chillies
Curry leaves


  1. Grate beetroot and keep it aside.
  2. Grind coconut, green chillies, ginger, cumin seeds and mustard seeds to a smooth paste.


  1. In a pan cook grated beetroot, and add salt, turmeric powder with less water till soft.
  2. Once the beetroot is cooked (softened) well, transfer the ground paste to the pan and cook for few more minutes on a low flame till the raw taste of the coconut goes. Allow it to cool.
  3. Meanwhile beat the curd in a bowl and keep it aside.
  4. Transfer the beaten curd to the pan and warm it (do not allow it to boil).
  5. For seasoning, heat coconut oil and add mustard seeds, when it splutters, add dried red chillies, curry leaves and pour it over the pachadi.

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