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Beetroot Pachadi
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Beetroot Pachadi

Beetroot Pachadi is a chutney style Kerala side dish made with coconut , beetroot and spices.
Course Side Dish
Cuisine Kerala, South India
Keyword Chutney, Vegetarian
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 4 People
Calories 149kcal
Author Muktha H S


  • 2 Cups Beetroot grated
  • 1 Cup Water , divided into ½ cup each
  • teaspoon Turmeric Powder
  • ½ Cup Fresh Coconut
  • 1-2 Green Chillies , as per taste
  • 1" inch Ginger
  • ½ teaspoon Cumin Seeds / Jeera
  • ½ teaspoon Mustard Seeds
  • ½ Cup Homemade Curds
  • Salt to taste


  • 1 tablespoon Coconut Oil
  • 2-3 Springs of Curry leaves
  • 2-3 Dry red Chillies


  • In a wide pan , boil ½ cup of water and add 2 cup of grated beetroot , turmeric powder and salt.
  • Cover and cook for just 5 minutes. Cooking more will make beetroot loose nutrients. Hence, I’m cooking for only 5 minutes, you can cook more if you want.
  • Whilst in a mixer jar / blender, add fresh grated coconut , green chillies, jeera/cumin seeds , mustard seeds , add little water and grind /blend to a fine paste .
  • Add ground masala and cook for 3-4 minutes on medium heat until raw smell goes off.
  • Turn off stove and set aside till it cools down completely.
  • When it cools completely, add whisked curds and mix well.
  • Heat 1 tablespoon of coconut oil in a tadka / small pan, add mustard seeds, when it splutters add 2 sprigs of curry leaves and 2-3 dry red chillies
  • Pour tempering on prepared beetroot pachadi, mix well and serve as a side dish along with sambhar and steamed rice .



Calories: 149kcal