Beetroot pachadi recipe | grated beetroot pachadi | kerala sadya

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beetroot pachadi recipe

Beetroot pachadi recipe with step by step photos and video recipe. this is one of the simple and colorful recipe in kerala sadya meal. this version of pachadi is with grated beetroots while there is one more version of beetroot pachadi made by pressure cooker method. 

some regions of kerala especially in thrissur regions they add more sweet/jaggery to the pachadi while some others make it spicy. but its up to your taste and preference.  

beetroot pachadi recipe

quick video of beetroot pachadi recipe

step wise pics of making beetroot pachadi recipe

1.grate the beetroot and take it in a pan. add sliced small onions, curry leaves, turmeric powder and salt. add enough water for it to get cooked. mix well. 

beetroot pachadi recipe

2. close and cook until the beetroots are completely cooked. 

beetroot pachadi recipe

3. meanwhile grind coconut, ginger, green chilli and cumin seeds. add the paste to the cooked beetroots. 

beetroot pachadi recipe

4. mix well and let it get heated up. add jaggery to taste and mix again. adding jaggery is optional. 

beetroot pachadi recipe

5. lastly let it cool a bit and add fresh curd. mix well. 

beetroot pachadi recipe

6. heat coconut oil and crackle mustard seeds and curry leaves. add the seasoning to the pachadi and mix for one last time. serve fresh !

beetroot pachadi recipe

recipe card of beetroot pachadi

beetroot pachadi recipe

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings


  • 1 cup grated beetroot
  • 1 sprig curry leaves
  • 5-6 nos small onions sliced
  • salt to taste
  • 1/8 tsp turmeric powder
  • 2 tbsp coconut
  • 2 no green chilli
  • 1 tsp cumin
  • 1/2 tsp ginger
  • 2 tsp jaggery
  • 1/2 cup curd
  • 1 tsp coconut oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves


  • grate the beetroot and take it in the pan along with small onions, salt, curry leaves and turmeric powder.
  • mix well and add little water. close and cook until the beetroot is soft and cooked completely. 
  • meanwhile, grind coconut, cumin, ginger and green chilli to a fine paste. add the coconut paste to the cooked beetroot. 
  • fry for a minute until it gets out of raw smell. add jaggery and mix again. 
  • switch off and let it cool down a bit and then add curd and mix once. 
  • tempering: heat coconut oil and crackle mustard seeds and curry leaves. add the tempering to the pachadi and mix one last time. 
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