Beetroot Pachadi is a delicious main course recipe usually prepared in South India during special occasions like Onam and Pongal.

Time: 50 minutes


  • 1 1/2 boiled beetroot
  • 1 pinch powdered turmeric
  • 1/4 cup grated coconut
  • 1/2 inch ginger
  • 1/4 teaspoon cumin seeds
  • curry leaves as required
  • 1/4 cup yoghurt (curd)
  • salt as required
  • 3 dry red chili
  • 1/4 teaspoon mustard seeds
  • 2 teaspoon refined oil


  • In a blender add grated coconut, 2 dry red chillies, ginger, mustard seeds and cumin seeds. Grind the
  • ingredients by adding water to form a smooth consistent mixture.
  • Chop the beetroots in a small bowl. Then add the beetroot pieces to a pan along with water and place it on
  • medium flame. Let it boil for a while. Take another pan, add the grounded paste with chopped boiled beetroot
  • and desired amount of water as required.
  • Add turmeric and salt as per your taste and stir firmly. Let it simmer for a while. Add curd and cover with lid. Let
  • the ingredients cook for a while. Meanwhile, in another pan heat 2 tablespoons of oil and add mustard seeds
  • and cumin seeds. Allow the seeds to splutter and saute for a while.
  • Then add the curry leaves and one whole dry red chilli and saute the spices for a while. Once done, add the
  • spices to the beetroot mixture. Serve with some cooked rice, enjoy!