By Shreya Sarpal
May 30, 2025
Beetroot pachadi is a creamy side dish made with beetroots, coconut, yoghurt and spices. This dish is popular in Kerala, South India and is traditionally served as a part of festive meals.
1 cup grated beetroot 1 cup whisked plain yoghurt 2-3 finely chopped green chillies 1/4 cup grated coconut 1/2 tsp mustard seeds 1 tbsp coconut oil 1-2 dried red chillies A few curry leaves Salt (to taste)
Heat a pan, add grated beetroot with a splash of water and cook for 5-6 minutes until soft, let it cool.
Grind the grated coconut, green chillies into a smooth paste with some water.
Once the beetroot is cooled, mix it with whisked yoghurt, ground coconut paste and salt.
Heat coconut oil in a pan, add mustard seeds, let them splutter, then add dried red chillies, curry leaves, and saute for a few seconds.
Pour the tempering over the beetroot yoghurt and mix gently