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Beetroot Pachadi

 Recipe for Kerala Beetroot Pachadi | Onam recipe for Beet Pachadi | Beets with coconut and yogurt
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side Dish
Cuisine south indian
Servings 4 servings


  • 1 beetroot medium , peeled
  • 1/4 tsp salt
  • 1/4 tsp turmeric powder
  • 1 cup yogurt thick
  • 1/4 tsp salt

Grind to a paste

  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 cup coconut grated
  • 2 green chillies
  • 1/2 inch ginger knob of , finely sliced

for tempering

  • 2 tsps coconut oil
  • 1/2 tsp mustard seeds
  • 1 sprig curry leaves
  • 1 shallot large , sliced (3 tbsp)


  • Grated the peeled beetroot. In a pan, mix the grated beet, turmeric, salt. Sprinkle with some water. Cover and steam cook until beetroot is nearly cooked.
  • Meanwhile, make a smooth paste of the listed ingredients using 1/4 cup water.
  • Add this to the cooked beetroot in the pan and allow this to simmer on high flame until the mixture is fairly dry.
  • Whisk the yogurt well. Reduce the flame to minimum and gently stir in yogurt and remaining salt. One this comes to a slight simmer, remove into a bowl.
  • For tempering, heat oil in a small pan. Add mustard seeds. Once it splutters, add curry leaves and shallots and stir until the shallots are lightly golden.
  • Transfer this over the beet pachadi in the bowl.
  • Serve warm.


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