Beetroot Pachadi

Beetroot pachadi is one of the side dish served during Onam and Vishu Sadhya.

Pachadi is a thick curd-based dish.

Beetroot lends a beautiful color to pachadi. It looks vibrant when served on a plantain leaf.

The main ingredients of pachadi are beetroot, curd, and coconut.

The sweetness of beetroot is balanced by the ground paste used in making pachadi.

Pachadi worth trying for Onam Sadhya:

Cucumber Pachadi

Vendakka Pachadi

Beetroot Pachadi

Pineapple Pachadi

Bittergourd Pachadi

Mango Pachadi


Beetroot – 2 cups

Salt – as needed

Beaten curd – ¾ cup


Coconut, grated – ½ cup

Mustard seeds – ½ tsp

Cumin seeds – ¼ tsp

Green chilli – 4-6

Ginger – 1 tsp

Curd – ¼ cup


Coconut oil – 1 tbsp

Mustard seeds – 1 tsp

Dry red chillies – 2

Curry leaves


Cook beetroot in 3-4 tbsp of water and salt on medium flame.

Grind grated coconut, mustard seeds, cumin seeds, green chilli, ginger, and curd into a smooth paste. Keep aside the ground paste.

When the beetroot is cooked, add ground paste and little water. Mix well. Cook for 2 minutes on low flame.

Add beaten curd and required salt. Switch off the flame.

Do not boil the curry after you add curd.

Heat oil in a pan. Splutter mustard seeds, dry red chillies, and curry leaves. Saute well.

Pour over this curry.

Serve with rice.

19 thoughts on “Beetroot Pachadi”

  1. Have not been exploring much with beet, except for the simplest stir fry. This one is a pleasure, one which I am going give a hand.


Leave a Comment