Beetroot Pachadi
A vibrant and refreshing Kerala-style yogurt curry made with sweet beetroots and a freshly ground coconut paste. This beautiful pink pachadi is a staple in Sadya feasts and adds a lovely contrast of flavors.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Cook the Beetroot
- b.Wash, peel, and finely grate the beetroots.
- c.Place the grated beetroot in a pan with 1/4 cup of water and a pinch of salt.
- d.Cook on medium heat for 8-10 minutes, stirring occasionally, until the beetroot is tender and the water has evaporated. Set aside to cool completely.
- 2
Step 2
- a.Prepare the Coconut Paste
- b.In a small blender jar, combine the grated coconut, green chilies, ginger, and cumin seeds.
- c.Add 2-3 tablespoons of water and grind to a very smooth, fine paste. The smoother the paste, the better the texture of the pachadi.
- 3
Step 3
- a.Combine the Pachadi
- b.In a mixing bowl, add the whisked curd.
- c.To the curd, add the cooled cooked beetroot, the ground coconut paste, salt, and optional sugar.
- d.Mix everything thoroughly until well combined and the pachadi has a uniform, vibrant pink color.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.Heat coconut oil in a small tadka pan over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which takes about 30 seconds.
- d.Add the broken dried red chilies and curry leaves. Sauté for another 20-30 seconds until the chilies darken slightly and the curry leaves turn crisp.
- 5
Step 5
- a.Finish and Serve
- b.Pour the hot tempering over the beetroot-yogurt mixture immediately.
- c.Give it a gentle stir to incorporate the flavors.
- d.Let the pachadi rest for at least 15-20 minutes for the flavors to meld. For best results, chill before serving.
- e.Serve as a side dish with rice, as part of a Sadya, or with roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and color, use fresh, tender beetroots.
- 2Ensure the yogurt is thick and well-whisked to avoid lumps and achieve a creamy texture.
- 3It is crucial to let the cooked beetroot cool down completely before mixing it with yogurt to prevent curdling.
- 4Using coconut oil for tempering is essential for the authentic Kerala taste.
- 5A small pinch of sugar helps balance the earthiness of the beetroot and the tanginess of the yogurt.
- 6Chilling the pachadi for at least 30 minutes before serving enhances its refreshing quality.
Adapt it for your goals.
Flavor Variation
Roast the beetroot instead of boiling it. Wrap whole beetroots in foil and bake at 200°C (400°F) for 45-60 minutes until tender. Once cooled, peel and grate. This method gives a deeper, sweeter flavor.
Texture VariationTexture Variation
For a smoother, creamier pachadi, grind the cooked and cooled beetroot along with the coconut paste.
Aromatic AdditionAromatic Addition
Add 2-3 finely chopped shallots (pearl onions) to the tempering along with the red chilies and curry leaves for an extra layer of flavor and a slight crunch.
Why this is on our healthy list.
Promotes Gut Health
The probiotics found in yogurt are beneficial bacteria that support a healthy gut microbiome, which is essential for good digestion and a strong immune system.
Rich in Antioxidants
Beetroots are packed with betalains, a powerful class of antioxidants that help protect cells from damage, reduce inflammation, and support overall health.
Supports Heart Health
Beetroots are a natural source of nitrates, which the body converts into nitric oxide. This compound helps relax and dilate blood vessels, leading to better blood flow and lower blood pressure.
Boosts Stamina and Energy
The dietary nitrates in beetroot can improve the efficiency of mitochondria, which are responsible for producing energy in your cells. This can enhance physical performance and reduce fatigue.
Frequently asked questions
One serving of Beetroot Pachadi (approximately 0.5 cup or 150g) contains around 130-150 calories, depending on the fat content of the yogurt and coconut used.