Beetroot Pachadi
Recipe type: Curry
Cuisine: Kerala
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 400 gm beetroot, peeled and grated
  • 2 tbsp coconut oil, separated
  • 1 cup yogurt, whipped
  • Salt to tatste
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • 4-6 dried chilli leaves
  • ¼ cup grated coconut
  • 1 inch pc ginger
  • 2 green chillies
  1. Heat a tbsp of oil in a saucepan. Add the grated beetroot with some salt and a dash of water and cook till the raw smell is gone.
  2. Grind the coconut, ginger and chillies till smooth and set aside.
  3. Once the beetroot is cooked, add the yogurt and ground paste and mix well. Adjust seasoning.
  4. Just heat the mixture and switch off immediately - do not boil.
  5. In a small saucepan, heat the rest of the oil. Splutter the mustard seeds. Briefly fry the curry leaves and chillies. Add in to the pachadi. Serve hot with rice.
Do not boil after adding the yogurt and ground coconut mixture, you just need to heat or else the pachadi will split.
Recipe by The Big Sweet Tooth at