Kerala Style Beetroot Pachadi/Raita

Friday, May 29, 2020

Pachadi is nothing but a Raita like dish in South India. This Kerala Style Beetroot Pachadi is an easy fuss free way of adding Beets into our everyday meals. A very easy recipe that can be made in less than 10 minutes. Tastes great with steamed rice or as a side dish along with Rice & Saaru 

Its got a nice pungent taste from grinding mustard seeds & the slightly sour taste from the yogurt & the sweetness from the beets & the slight heat from the chilies.  


You Will Need:

  • 1 large Beetroot
  • 1 cup Plain Yogurt 
  • Salt as per taste 
  • Half teaspoon Mustard Seeds
  • 2 Broken Dry Red Chilies 
  • 4-5 Curry Leaves
  • 2 teaspoon Oil 
To Grind:

  • 2 tablespoon Grated Coconut 
  • 1 Green Chili 
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • A Very small piece of Ginger (Optional)


Peel & grate the beetroot. In a small saucepan, add grated beetroot & 3 tablespoons of water & cook for 3 to 4 minutes until the beets are slightly cooked

Meanwhile, Grind all the ingredients mentioned in the 'To Grind' list into a smooth paste adding very little water

Add the ground paste into the sauce pan & sauté for 3-4 minutes until the raw smell disappears. Turn off the heat

Whisk in yogurt & add salt.

Temper with mustard seeds, Curry leaves & dry red chilies.

Serve along with Rice 


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