Bring the vibrant colors of Kerala to your plate with this Beetroot Pachadi, a creamy, tangy, and subtly spiced yogurt curry that is a staple during Onam feasts yet perfect for any day. This dish combines freshly grated beetroot simmered with an aromatic coconut and spice blend, finished with velvety curd for a gorgeously pink-hued side that delights both the eye and palate. Traditionally served as part of a grand Sadya, it’s also ideal as a quick, nutritious accompaniment for your everyday meals—especially with steamed or Kerala red rice.
Kerala Style Beetroot Pachadi is a beautiful bridge between Udupi and Malayali kitchens, celebrated for its health benefits and delightful flavors. The tender beetroot blends harmoniously with mustard, cumin, fresh coconut, and green chilli, enhanced further with the classic tempering of coconut oil, curry leaves, and dried red chillies. Quick to prepare and full of authentic Kerala flavors, this pachadi is cooling, refreshing, and equally loved for festive feasts or weekday lunches. Each spoonful offers a balance of earthy beets, heat from the chilli, nuttiness from coconut, and tang from the yogurt—making it a must-try side in your vegetarian repertoire.
Kerala Style Beetroot Pachadi Recipe | Beetroot Yogurt Curry
Print RecipeIngredients
- 2 cup beetroot, grated
- 3/4 cup water
- 1 tsp salt
- 1/2 cup coconut, grated
- 3/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 green chilli
- 1 inch ginger
- 1/2 cup curd/yogurt, whisked
- 1/2 tbsp coconut oil
- 1 tsp mustard seeds (for tempering)
- 2 dried red chillies
- few curry leaves
Instructions
In a large pan, combine the grated beetroot with water and salt. Cover and simmer for about 10 minutes until the beetroot is tender.
While the beetroot cooks, blend together coconut, mustard seeds, cumin seeds, green chilli, and ginger with a splash of water into a smooth paste.
Add the coconut-spice paste to the cooked beetroot. Mix well and continue cooking for another 7 minutes until the raw aroma disappears.
Remove the pan from heat. Let it cool for a minute, then stir in whisked curd until you achieve a silky smooth consistency.
For tempering, heat coconut oil in a small pan. Add mustard seeds and let them splutter, then add dried red chillies and curry leaves. Pour this fragrant tempering over the pachadi and mix well.
Serve warm or chilled, alongside steamed rice.
Notes
Tips:
Use fresh, tender beetroots for the best flavor and juiciness., Grate the beetroot finely for a smoother texture in the curry., Traditional recipes use freshly grated coconut; use this if available for the most authentic taste., Always whisk the curd before adding to the hot beetroot mixture to avoid curdling., Add curd only after removing the dish from heat to keep the consistency creamy.
