Thursday 17 August 2017

Beetroot Pachadi | Kerala Style Beetroot Pachadi | Onam Sadhya Recipes

Grated Beetroot in a mild coconut-curd gravy

In another two weeks it is going to be Onam right ! So how are you going to celebrate Onam this year? Planning to make an elaborate Sadya or is it going to be a simple one? Either ways, this recipe will be a saviour for you. As I always re-iterate I'm all for easy recipes that can be made in less time. But that doen't mean I don't like elaborate preps. But that discussion is for another time! So this is an easy pachadi recipe with beets. I know many don't like beetroot. I have two of that kind at my home as well ;) But they like this pachadi. This and another kurma with beetroot are the only ways in which I can make them eat beets.. So all those beetroot haters out there, try this simple pachadi for Onam this year and enjoy! I'm sure you are going to like it :)

Other Sadhya recipes:

Makes: Around 2 cups

I Took: 

Preparation Time: 15 minutes

Cooking Time: 15 minutes

I Used:

Beetroot - 2 nos (big sized - grated) (around 1 cup grated)
Turmeric powder - ¼ tsp
Salt - As Needed

To Grind:

Coconut - ¼ cup
Green Chilly - 2 nos
Mustard - ¼ tsp
Curd - ¼ cup

To Temper:

Coconut oil - 1 tbsp
Mustard - ¼ tsp
Red Chilly - 2 nos - broken
Curry leaves - A sprig

The Way:

1. Peel the beetroots and rinse them well in water. Then grate them using a grater

2. In a pan/kadai, take the grated beetroot. Add turmeric powder &  salt and cook covered over medium flame until done. It will get cooked soon (around 5-6 minutes) as it is grated. So check in between and stir once or twice so that it doesn't get burnt

3. Grind together grated coconut, mustard and green chilly along with a little water. Grind it to a smooth paste add them to the cooked beetroot

4. Let them cook for a minute or two

5. Meanwhile in the same mixie add curd & give a quick pulse or two so that the curd is whisked well without lumps

6. Now add the whisked curd to the beet-coconut mixture and give a quick stir. Make sure the flame is very low & it does not boil. Leave it for about a minute. Once mixed well, remove from flame

7. Heat the coconut oil in a tadka pan. Splutter the mustard seeds. Add red chilly & curry leaves & saute. Take care that they are not burnt. Add this tempering to the pachadi & give a stir & serve




  1. A very different way to make beetroot. Is it like chutney?

  2. love the vibrant color,yumm pachadi!

  3. Lovely pachadi... oru sadya thinnan thonnunu..


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