Beetroot pachadi

Beetroot pachadi is one of the side dish served during sadhya like Onam and Vishu. Beetroot pachadi  is made with grated beetroot, curd, ground coconut paste and spices. 

Try this recipe for Onam Sadhya. 


Beetroot, grated – 2 cups

Thick curd – 3/4 cup
Salt as needed

For grinding

Grated coconut – 1/2 cup

Mustard seeds – 1/2 tsp
Cumin seeds – 1/4 tsp
Green chilli – 4 – 6 nos
Ginger, chopped – 1 tsp
Thick curd – 1/4 cup

For tempering

Coconut oil – 1 tbsp

Mustard seeds – 1 tsp
Dry red chillies – 2 nos
Curry leaves


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

Cook grated beetroot with small amounts of water and salt. When the beetroot is cooked, add ground paste and mix well. Cook for 2 minutes in a low flame. Add remaining curd and required salt. Switch off the flame. 

Do not boil the curry, when 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.


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