Beetroot Pachadi is usually served as side dish/accompaniment on the occasion of Onam/Vishu or Sadya. This pachadi is made with cooked beetroot, coconut masala paste and plain yogurt. This is so easy to prepare requiring fewer ingredients and is quite healthy and delicious in taste.Now you do not need to have an occasion to prepare this as they are quite good and tastes best with hot steamed rice

In Kerala, we have various kinds of pachadi made with different kinds of veggies. I will be sharing recipe shortly of various pachadis that we prepare

Now I prefer beets in salads, smoothies and desserts due to its sweet flavor. I do add them to my dishes which required bright red color however adding them to curries is something I do not favor due to it’s sweetness. I prefer my curries/gravies to be spicy but there are few exceptions where I really enjoyed beet in side dishes/curries/condiments and this dish is one of them. Here sour yogurt, coconut, green chilies offset the sweetness of beet making this pachadi absolutely delicious

This pachadi has such a beautiful pink eye catching color and is equally delectable in taste, I am sure you would enjoy this dish as much as I do

*You need to whisk curd well before adding it to dish. The consistency of the dish is like chutney so do not make it dense or watery. Do not increase quantity of mustard seeds in the dish else it will taste bitter

**You can use desiccated coconut but the taste of the dish comes from freshly grated coconut.. It is recommended to use tender beet instead of canned slices

***Curd and Beet will offset the heat of green chilies, yet if you find it spicy, you can adjust accordingly. Since I added 3 green chilies, I have skipped red chili in seasoning, you can add if required

****Curd is always added to the dish after taking it off from the heat else it will curdle. The curd should be sour or slightly sour for the right flavor

Do watch the video for better clarity and share your experience once you prepare the dish in the comments section below

Preparation time: 10 mins Cooking time: 20 mins Total time: 30 mins

Servings: 3


  • 1 medium Beetroot, grated
  • 1/4 cup curd, whisked – slightly sour
  • 3/4 cup + 2 tbsp semi thick curd /yogurt , whisked – slightly sour
  • Salt to taste
  • 1/4 cup water
  • 3 green chilies
  • 1 inch ginger, chopped
  • 1/4 cup coconut, grated
  • 1/4 teaspoon mustard seeds

For seasoning

  • 1 teaspoon Coconut oil
  • 1/2 teaspoon mustard seeds
  • 1 sprig curry leaves

Steps to prepare

  • Grind coconut, green chilies, ginger, mustard seeds and 1/4 cup curd to smooth paste and keep it aside
  • Add beetroot and water in a pan
  • Cook until beetroot softens
  • Add coconut paste to the pan and mix well
  • Cook until raw taste of coconut disappears
  • Switch off the heat and remove the pan
  • Add 3/4 cup + 2 tbsp whisked semi thick curd/yogurt to the pan. If you want thinner consistency , then add water as required to the curd , whisk well and then add to the pan
  • Mix everything well and keep it aside
  • Heat oil in a small pan
  • Add mustard seeds and allow it to splutter
  • Add curry leaves and mix for few seconds
  • Pour the seasoning over Beetroot pachadi and mix well
  • Serve with hot steamed rice
Kerala Beetroot Pachadi
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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