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how to make Pachadi

Beetroot Pachadi

Pachadi - A festive dish of Kerala, India. It can be made with different vegetables by cooking it with coconut, chilli, tempering it with mustard seeds and curry leaves and finally adding curd.

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Course: Side Dish
Cuisine: Indian, kerala cuisine
Keyword: Beetroot pachadi
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 161kcal
Author: Sumith Babu


  • 1 cup beetroot grated
  • 1/2 inch ginger chopped
  • 3 green chillies
  • 1/4 cup grated coconut
  • 1 tsp mustard seeds
  • 1 cup plain yogurt curd
  • 1 sprig curry leaves
  • 1 tsp salt to taste
  • 2 tbsp coconut oil
  • 1 dry red chilli


  • Heat the oil. Cook the grated beetroot till it turn to soft ( add a touch of water if it gets too dry)

  • Grind the grated coconut, green chillies, ginger and 1/4 tsp mustard seeds into a smooth paste with 1/4 cup curds.

  • Add the coconut paste to the cooked beetroots and cook for couple of mins. Remove from the fire.

  •  Now add the rest of the curd, salt and combine well.

  • Heat oil for tempering in a small frying pan and add the curry leaves, mustard seeds and dry red chilli. When the mustard seeds start popping, add it to the pachadi. Mix well. Serve Beetroot pachadi with steamed rice and enjoy.


Calories: 161kcal | Carbohydrates: 10g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 8mg | Sodium: 751mg | Potassium: 234mg | Fiber: 3g | Sugar: 7g | Vitamin A: 80IU | Vitamin C: 16mg | Vitamin E: 1mg | Calcium: 80mg | Iron: 1mg