Beetroot Pachadi

4 from 2 votes

Beetroot Pachadi is a chutney style dish of beetroot which is an integral part of Onam Sadya. It is quite easy to make and goes well with steamed rice. Here is how to make it.

Beetroot Pachadi served in a bowl.

Onam Sadya is a traditional spread of Vegetarian dishes served on a banana leaf on the 10th day of Onam.

The entire family sits together and has their lunch which consists of 16-64 different dishes.

I was recently invited to a Pre Onam lunch at a friend’s house and got motivated to make the sadya at home and share the recipes on the blog.

I have already shared a few in the past days and will be sharing a few more in the upcoming days.

For now, it’s Kerala style Beet Root Pachadi which is grated beets cooked with coconut, ginger, curry leaves, and yogurt.

It’s a simple recipe and can be made in just no time but tastes great.

In case you are a big-time fan of pineapples like me then you could try the variation of Beetroot Pachadi that is  Pineapple Pachadi as well. Or this Vendakka Pachadi.

Do give it a try, here’s its super easy and interesting recipe:

What is Pachadi?

Pachadi refers to South Indian side dish which is like a Raita or a Chutney.

It can be made using a variety of vegetables and can be served as a side dish with Sambar and Rice.

Serving Suggestions

Beetroot Pachadi is traditionally served with rice and sambar as a side dish. But you can be creative and use it as a dip with your crackers.

This can also be paired with a Dal Rice meal or with rasam rice. I also like to pair it with plain parathas.

You might also like

Kurkuri Bhindi

Beetroot Poriyal

Mooli Raita

How to make it Step by Step

Add beetroot, salt, and water in a pan and cook for 10-12 minutes, until beetroot is cooked.

Beetroot, salt and water added in a pan.

Add coconut, green chilli, ginger, cumin seeds, mustard seeds and garlic in a blender and grind to make a smooth paste. Use little water if required to make the paste.

Coconut, chilli, ginger, cumin seeds added in a blender.

Add it in the pan along with beetroot and cook for another 3-4 minutes.

Coconut paste added in the pan.

Remove the pan from heat and let cool. Once the beetroot is cooled, add whisked yogurt and mix well.

Curd added in cooled beetroot.

For the tadka, heat coconut oil in a small pan. Once the oil is hot, add mustard seeds, curry leaves, and dry red chilies. Fry for a few seconds. Pour the tadka over the beetroot pachadi.

Coconut oil, dry red chilli added in coconut oil.

Beetroot Pachadi is a chutney style dish of beetroot which is an integral part of Onam sadya. It is quite easy to make and goes well with steamed rice.
4 from 2 votes

Beetroot Pachadi Recipe

Beetroot Pachadi is a chutney style dish of beetroot which is an integral part of Onam sadya. It is quite easy to make and goes well with steamed rice.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 people

Ingredients 

  • 2 cups Beetroot (Finely Grated)
  • 1 teaspoon Salt
  • 1 cup Water
  • ½ cup Fresh Coconut (Grated)
  • 1 Green chilli (Chopped)
  • ½ inch Ginger (Grated)
  • ½ teaspoon Cumin seeds
  • ½ teaspoon Mustard seeds
  • 3-4 cloves Garlic (Chopped)
  • ½ cup Yogurt

For the Tadka

  • 2 tablespoon Coconut oil
  • ½ teaspoon Mustard seeds
  • 10-12 Curry leaves
  • 3-4 Dry red chilies
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Add beetroot, salt and water in a pan and cook for 10-12 minutes, until beet root is cooked.
  • Add coconut, green chilli, ginger, cumin seeds, mustard seeds and garlic in a blender and grind to make a smooth paste.
  • Use little water if required to make the paste.
  • Add it in the pan along with beet root and cook for another 3-4 minutes.
  • Remove the pan from heat and let cool.
  • Once the beetroot is cooled, add whisked yogurt and mix well.

For the tadka

  • Heat coconut oil in a small pan.
  • Once the oil is hot, add mustard seeds, curry leaves and dry red chilies.
  • Fry for a few seconds.
  • Pour the tadka over the beetroot pachadi.
  • Serve with steamed rice, rasam and sambhar.

Notes

You can thin down the pachadi a bit by adding some buttermilk to it.

Nutrition

Calories: 167kcal, Carbohydrates: 14g, Protein: 3g, Fat: 11g, Saturated Fat: 9g, Cholesterol: 3mg, Sodium: 695mg, Potassium: 421mg, Fiber: 3g, Sugar: 8g, Vitamin A: 470IU, Vitamin C: 104.2mg, Calcium: 67mg, Iron: 1.3mg
Like this recipe? Rate and comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating