Beetroot Pachadi

Beetroot Pachadi

Beetroot Pachadi

Beetroot pachadi is normally made during Onam and Vishu.  It is one among many dishes served on a banana leaf.  Its ea sy to prepare and I make it quite frequently as my son loves it.


500 gms Beetroot
2 green chillies slit
A pinch of turmeric
1/2 cup water
1 cup thick curd

Grind to paste:
1 tsp garlic chopped1 tsp ginger chopped
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1/2 green chilly
1/2 tsp mustard seed
1/2 cup grated coconut

For Seasoning / Tadka:
1 tbsp olive oil / coconut oil
2-3 dry red chillies
1/2 tsp mustard seeds
2 pearl onion chopped finely
A pinch of asafoetida
A sprig of curry leaf


  • Finely chop the beetroot. Take 1/2 cup of water in a saucepan. Add in the beetroot, add salt, slit green, turmeric. Cover and cook in medium flame till the water dries up. Switch off the gas.
  • Grind to paste all the ingredients except the mustard seeds.
  • Once it forms into a nice paste and just before you remove the grinder add in mustard seeds and run the mixer for 1/2 a second. We need to coarse the mustard seeds.
  • Add the ground paste and the curd  and mix it well with the cooked beetroot.
  • Now to do the seasoning, take olive oil in a pan. Once it is hot add the mustard seeds.
  • Once the mustard seeds crackle, add the chopped pearl onion. Once the onion is light brown, add dry red chilly, curry leaf and asafoetida and switch off.
  • Add the tadka to the beetroot mixture and mix nicely.
  • Adjust the salt and its ready to serve.





Leave a Reply

Your email address will not be published.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