India Beetroot Pachadi
Beetroot pachadi is a vibrant and tangy South Indian dish made with grated or cooked beetroot, yogurt, and a flavorful tempering of spices. This dish is a staple in Kerala’s traditional Sadya (feast) and is cherished for its balance of sweetness from the beetroot and tartness from the yogurt. Its stunning pink color, derived naturally from beetroot, makes it visually appealing and nutritious.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 medium beetroot, grated or finely chopped
- ¼ tsp (1 ml) turmeric powder
- ½ cup (120 ml) water
- 1 cup (240 ml) plain yogurt
- Salt, to taste
- 1 tsp (5 ml) coconut oil
- ½ tsp (2 ml) mustard seeds
- 1 dried red chile, broken
- 1 sprig curry leaves
- 1 Tbsp (8 g) grated fresh coconut (optional, for garnish)
Directions
- Place the grated or chopped beetroot in a pan. Add turmeric powder and water. Cook over medium heat for 8–10 minutes, or until the beetroot is tender and the water has mostly evaporated. Set aside to cool.
- In a bowl, whisk the yogurt until smooth. Add the cooled beetroot to the yogurt and mix well. Season with salt to taste and set aside
- Heat coconut oil in a small pan over medium heat. Add mustard seeds and let them splutter. Add the dried red chile and curry leaves, sautéing for 30 seconds until fragrant.
- Pour the tempered spices over the yogurt-beetroot mixture. Stir gently to combine all the flavors.
- Garnish with freshly grated coconut (if using). Serve the beetroot pachadi chilled or at room temperature as a side dish with rice and curries.
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