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Beetroot Pachadi Recipe | How to Make Beetroot Pachadi | Kerala Style Beetroot Pachadi

Beetroot Pachadi Recipe with step by step pictures. Colourful and creamy beetroot pachadi made with beetroots, coconut, yogurt and spices.
4.50 from 2 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 95kcal


  • 1 Beetroots peeled and grated
  • Salt to taste
  • 1 cup Curd
  • For Grinding:
  • ½ cup Fresh Coconut
  • 2 Green chilli
  • 1 tsp Cumin seeds
  • For tempering:
  • 1 tbsp Coconut Oil
  • 1 tsp Mustard seeds
  • 1 tbsp Cumin seeds
  • 1 sprig Curry leaves


  • Grind coconut, green chilli and cumin seeds to a smooth paste by adding water.
  • Cook beetroot by adding some water and salt till it is cooked. It will take around 10-15 mins.
  • Now add in the ground masala and mix well..Cook this for 2 mins.
  • Switch off the flame and Add in well beaten curd and mix well.
  • Make tempering by heating oil and crackling mustard, cumin and curry leaves.
  • Pour this over the pachadi and mix well.
  • Serve it with rice and any gravy.



Serving: 1servings | Calories: 95kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 66mg | Potassium: 96mg | Fiber: 2g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 2mg
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