Posted by Anjus on Nov - 30 - 2011 under Kerala dishes, Pachadi
  • Beetroot: 1 cup
  • Grated coconut: 1/2 cup
  • Small onion: 2-3 nos.
  • Curd: 1 cup
  • Green chilly: 1-2 nos.
  • Curry leaves
  • Cumin Powder: 1/2 tea spoon
  • Dried Chilly: 1-2 nos.
  • Mustard Seeds
  • Oil
Cuisine: Cooking time: 15 mins Serving: 3-4 people

Initial Preparations:

  • Grate beetroot and keep it aside.
  • Make a fine paste with grated coconut, 2 small onions, cumin seeds (powder) and a little water.
  • Chop remaining small onions and green chilly.
  • Powder 1 tsp of mustard seeds and keep it aside.



  1. In a pan, cook the grated beetroot along with green chilly and salt by adding water.
  2. Pour the ground coconut mix into the cooked beetroot and cook it for sometime.
  3. Add powdered mustard seeds into it and allow it to cool.
  4. Once it is cooled, grind well in a mixer.
  5. Add curd into it and mix well.
  6. Heat oil in another pan and splutter mustard seeds.
  7. Add chopped small onions, dried chilly and curry leaves.
  8. Pour this seasoning into the above beetroot mix and cover it well.
  9. Saute well before serving.


  • Add a little chilly powder along with grated beetroot while cooking, if you need it spicy.

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Beetroot Pachadi/ Beetroot with Curd, 3.0 out of 10 based on 1 rating
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