Beet Root Pachadi

chockyfoodie's picture

Oct. 02, 2012

Beet root pachadi is a colorful side dish, which is served during sadhyas. This simple pachadi can be easily prepared using beetroot and curd.


Beet root 250 Gram
Salt 1/4 Teaspoon
Turmeric powder 1/4 Teaspoon
Thick curd 1/2 Cup (8 tbs)
Water 1/4 Cup (4 tbs)
Coconut 1/2 Cup (8 tbs) , grated (For Grinding)
Ginger 1/2 Teaspoon
Green chilies 2 Large
Cumin seeds 1/4 Teaspoon
Mustard seeds 1/4 Teaspoon
Coconut oil 2 Teaspoon (For Seasoning)
Dry red chilies 3 Large
Mustard 1/2 Teaspoon
Curry leaves 2 Teaspoon



1. Wash beetroots, peel them and grate by moving against a grater with bigger holes.

2. In a mixer, grind coconut, ginger, green chilies, mustard and cumin seeds to a fine paste. Add little water if necessary.

3. Spin the curd once in a mixer to remove any lumps.


4. In a saucepan, add ¼ cup water, grated beetroot, salt, turmeric powder and cook until beetroot turns soft.

5. Stir in ground coconut paste and cook for few more minutes on low heat until the mixture starts emanating a nice aroma. Allow the mixture to cool.

6. Add the beaten curd and mix well. Adjust salt as per the taste preferences.


7. In a skillet, heat oil, and crackle mustard seeds. Add curry leaves, red chilies, and fry for few more minutes. Pour this seasoning over the pachadi and mix well.


8. Serve beetroot pachadi with steamed rice and other curries.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 126Calories from Fat 64

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 190 mg7.92%

Total Carbohydrates 13 g4.3%

Dietary Fiber 3 g12%

Sugars 8 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet