Beetroot Pachadi

Servings: 4 -5
Author: Maria Jose Martin
Print Recipe


  • 1 small Beetroot grated (grated beetroot comes to 1.25 - 1.5 cups)
  • 3 Small / pearl onion sliced
  • 2 Green chilli
  • 1/3 cup Grated Coconut
  • 1/2 tsp Chopped ginger
  • 1/4 tsp Chopped garlic
  • a pinch Cumin seeds
  • a pinch Mustard seeds
  • 1 cup Whisked yogurt
  • Curry leaves
  • Salt


  • Combine grated beetroot, sliced small onion, green chilli, curry leaves and salt. Add 1/2 cup water to this. Cover and cook, till beetroot is cooked 7-10 mins. Make sure to stir in between and add more water, if required.
  • Grind together coconut, chopped ginger & garlic, cumin and mustard seeds with 2-3 tbsp water to a smooth paste.
  • Add this paste to the cooked beetroot and mix well. Continue to cook for another 4-5 mins on low flame.
  • Remove the pan from fire and gradually add the whisked yogurt. Mix gently. If you want you can add a tempering of mustard seeds and curry leaves.


Make sure you remove the dish from fire before adding yogurt, otherwise it may curdle. Also, it's better to add room temp yogurt.