Beetroot Pachadi Recipe, Beetroot Raita Recipe


“Beetroot Pachadi” in Tamil means a side dish made of beetroot.

Beetroot pachadi is primarily made with grated beetroot, coconut, and some spices.

It is one of the healthiest side dishes that complement most Indian and continental meals, quick yet easy to prepare.

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top view of beetroot pachadi placed in a yellow bowl and garnished with two sprigs of cilantro

This lovely red beetroot dip is made at festivities like Onam sadya in Kerala.

The step-by-step photos will teach you to make the most delicious beetroot pachadi.

You can make this recipe ahead of time as it stays well in the fridge for up to a week.

Coming back to my story of beetroot pachadi, During a family vacation to Kerala, we visited the beautiful Munnar tea estate and Allepey backwaters.

While exploring the Allepey backwaters, we halted for lunch at a small restaurant in Allepey backwaters, where I had this yummy Kerala-style beetroot pachadi, beautifully served on a banana leaf. The most lovely Keralite lunch I have ever had.

You know, I barely had the main meal and just gobbled down 2-3 servings of beetroot pachadi. I humbly thanked the server for the fantastic meal.

While leaving, I couldn’t resist and ended up asking about the delicious beetroot pachadi, The man was too kind, and he calmly told me the recipe. People in Kerala are incredibly generous and kind.

I was so excited to try the recipe personally that I couldn’t wait to come back home. 🙂

Every time I make this beetroot pachadi, I relive the beautiful memories of Kerala, all the delicious Keralite meals, and the beautiful serene environment.

Because my mom is from Andhra, I have had this beetroot chutney done in a different style, But the one I tasted during my visit to Kerela was delicious and different.

I am so in love with this recipe and with beetroots in general that I start my day with a glass of beet, carrot, and gooseberry(Amla) juice.

Beets help me stay focused and energetic for my morning workouts. Hence, I love anything made with beetroots. Yes, one of my favorite root vegetables.

Below are the steps to make this delicious beetroot pachadi.

Cooking Instructions for Beetroot Pachadi

1. Firstly, to a pan, add 01 cups of grated beetroot, along with ½ cup of water and ½ tsp salt. Mix it well, cover the lid and cook for 10 minutes.

grated beetroot and water being added to the pan
Salt being added to the pan

2. Meanwhile, in a blender, add ½ cup fresh or frozen coconut, ½ tsp mustard seeds, 01 green chilly, 5-6 curry leaves, and 1/2 cup of water. Blend it into a smooth paste.

Adding coconut pieces and mustard seeds in a blender
Adding green chilly and curry leaves in a blender
Adding water to the blender full of coconut green chilly mustard seeds and curry leaves

3. Then, add the blended paste to the cooked beetroot and stir well. Let it cook for 05 minutes.

blended coconut paste added to the pan of grated beetroot

4. Turn off the flame add 1/4 cup curd, and mix it well. (The curd gives it a nice tangy flavor. However, it’s optional, and you may skip it).

grated beetroot in a pan with a grey spatula

5. Meanwhile, heat oil in a small pan for the tempering, add ½ tsp mustard seeds, 01 dried red chilly, 6-7 curry leaves, and let it splutter.

mustard seeds red chilli and curry leaves for tempering

6. Pour the tempering over the beetroot pachadi and enjoy it as a sider with your meals.

top view of beetroot pachadi granished with two sprigs of cilantro

Recipe card-

Beetroot Pachadi- Kerela Style

SLICES OF LIME
Beetroot Pachadi is a lovely side dish made of grated beetroot, coconut and some spices.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 3

Ingredients
  

For Beetroot pachadi

  • 01 cup beetroot grated
  • 1/2 cup water
  • 1/2 tsp salt
  • 1/2 cup coconut fresh or frozen
  • 1/2 tsp mustard seeds
  • 1 green chilly
  • 5-6 curry leaves
  • ½ cup water to blend
  • ¼ tbsp curd (yogurt) optional

For Tempering

  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1 dried red chilly
  • 6-7 curry leaves

Instructions
 

  • Heat a pan and add 01 cup grated beetroot, 1/2 cup of water, 1/2 tsp salt and mix well. cover the lid and let it cook for 10 minutes.
  • Meanwhile in a blender add 1/2 cup fresh or frozen coconut, 1/2 tsp mustard seeds, 01 green chilly, 5-6 curry leaves and ½ cup of water. blend it into a smooth paste.
  • Add the blended paste to the cooked beetroot and mix well, let it cook for another 05 minutes.
  • Turn off the flame and add ¼ cup curd or yogurt and mix it in. (Curd gives a nice tangy taste to the recipe, however its optional).

For the Tempering

  • Heat 01 tsp oil and add 1/2 tsp mustard seeds, 01 dried red chilly, 6-7 curry leaves and let it splutter.
  • Turn off the flame and pour the tempering over the beetroot pachadi.
  • Enjoy it as a sider with meals, toppings on a sandwich or just by itself.
Keyword Beetroot Pachadi, Beetroot salad, Kerela style Beetroot Pachadi