By Akshara
August 20, 2026
Beetroot pachadi is a visually striking and essential component of the traditional Onam 2026 sadhya. This vibrant pink side dish combines the earthy sweetness of grated beetroot with a mildly spiced coconut and yoghurt base. Tempered with mustard seeds and fresh curry leaves, it offers a beautiful balance of flavours that complements the wider festive spread. It is quick to prepare and adds a wonderful pop of colour to your banana leaf meal.
1 medium beetroot, peeled and finely grated  1/2 cup freshly grated coconut  1 cup plain yoghurt, whisked  2 green chillies, chopped  1/2 teaspoon mustard seeds, for grinding  1/2 teaspoon cumin seeds  1 tablespoon coconut oil  1 teaspoon mustard seeds, for tempering  10 fresh curry leaves  Salt to taste
Cook the grated beetroot in a pan with a splash of water and salt until soft, then allow it to cool slightly.
Grind the fresh coconut, green chillies, cumin seeds, and half a teaspoon of mustard seeds into a smooth paste using a little water.
Stir the coconut paste into the cooked beetroot, cook on a low heat for two minutes, remove from the stove, and fold in the whisked yoghurt once completely cool.
Heat coconut oil in a small pan, crackle the remaining mustard seeds and curry leaves, and pour this tempering over the pachadi before serving.