Beetroot Pachadi is a vibrant and creamy Kerala-style side dish made with grated beetroot, fresh coconut, yogurt, and a fragrant tempering of spices. It’s a staple during the traditional Onam Sadya feast and brings a lovely burst of color and cooling flavor to the plate. This dish is simple to prepare, yet full of character—earthy from the beets, tangy from the curd, and aromatic with coconut oil and curry leaves.
Why I Love This Recipe
I love how Beetroot Pachadi brings balance to my meal—it’s slightly sweet, a little tangy, and perfectly spiced. The combination of grated beets and coconut adds a wonderful texture, while the curd gives it that creamy finish. It’s my go-to when I want to prepare something quick, healthy, and festive. Whether I’m serving a Sadya spread or just pairing it with rice and sambar on a regular day, it never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Beetroots, peeled and grated
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Curd, thick and not too sour
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Salt to taste
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Coconut oil
To grind into paste:
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Fresh grated coconut
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Green chillies
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Cumin seeds
For tempering:
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Mustard seeds
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Split urad dal
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Dry red chillies
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Curry leaves
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Coconut oil
Directions
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I start by peeling and grating the beetroot finely. Sometimes I use a food processor to speed things up.
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Then, I grind fresh coconut, green chillies, and cumin seeds into a coarse paste with a little water. I like it a bit textured—it adds body to the pachadi.
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In a heavy-bottomed pan, I heat coconut oil and sauté the grated beetroot for 3 to 4 minutes with a pinch of salt until the raw smell disappears.
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I cover the pan and let it cook on low heat for another 4 to 5 minutes until the beets are tender.
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Next, I stir in the ground coconut paste and cook it with the beets for a couple of minutes. After turning off the heat, I allow the mixture to cool completely.
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Once it’s cooled, I fold in the beaten curd gently. It’s crucial to wait until the beet mixture is cool, or the curd might split.
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For the tempering, I heat some coconut oil and add mustard seeds, urad dal, dry red chillies, and curry leaves. When it splutters, I pour it over the pachadi and give it a final mix.
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I serve it chilled or at room temperature with rice and other sadya dishes.
Servings and Timing
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Servings: 6
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Total Time: 20 minutes
Variations
Sometimes I like to swap out the beetroot with other vegetables like grated carrots, finely chopped cucumber, or even pineapple for a sweeter twist. The base remains the same—coconut, curd, and a flavorful tempering—so I can play around with the main ingredient depending on what I have on hand.
Storage/Reheating
I usually store leftovers in an airtight container in the fridge for up to 2 days. Since this dish is curd-based, I avoid reheating it directly. Instead, I let it come to room temperature before serving. If I feel like it’s thickened a bit, I stir in a splash of fresh curd to bring back its creamy texture.
FAQs
What does Beetroot Pachadi taste like?
It has a mildly sweet and earthy taste from the beetroot, balanced with the tang of curd and the richness of coconut. The tempering adds an aromatic and slightly spicy touch.
Can I use cooked beetroot instead of sautéing it?
Yes, I sometimes steam the beets beforehand and then mix them with the coconut paste. But sautéing in coconut oil gives a deeper flavor, which I prefer.
What type of curd works best for pachadi?
I always go for thick curd that’s not too sour. Homemade curd works great if it’s freshly made. Sour curd can overpower the natural sweetness of the beetroot.
Is Beetroot Pachadi served hot or cold?
It’s traditionally served at room temperature or slightly chilled. I find it most refreshing that way, especially during a festive Onam Sadya.
Can I make this vegan?
Yes, I can make it vegan by using plant-based yogurt like coconut or cashew yogurt. It pairs beautifully with the other ingredients and keeps the dish completely dairy-free.
Conclusion
Beetroot Pachadi is a quick, colorful, and nourishing side dish that brings both beauty and balance to any South Indian meal. I find myself making it not just for festivals like Onam, but anytime I want something comforting yet vibrant. It’s simple, adaptable, and always a crowd-pleaser on the table.
