The Beetroot Pachadi Recipe To Brighten & Ripen Up Your Meal

This beetroot flavoured raita from South India looks beautiful and tastes even better! We like to sit with a bowl of this and then eat it like a dip with vegetable fingers or spread it on bread or roti.

Serves: 3 – 4

Prep Time: 10 minutes

Cook Time: 15 minutes

The Elements:

For the chutney

1/3 cup grated coconut

1-2 green chillies

½ inch ginger

¼ teaspoon mustard seeds

¼ teaspoon cumin seeds

2 medium beetroots, grated


A pinch of turmeric powder

Salt as needed

½ cup thick yoghurt

For the tempering

1 teaspoon oil

1-2 red chillies

½ teaspoon mustard seeds

A few curry leaves

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For the chutney

In a blender, grind the grated coconut, green chillies, ginger, mustard seeds and the cumin seeds into a smooth paste.

Cook the grated beetroot with a little water in a pan. Add the salt and turmeric powder and cook until the beetroot begins to soften.

Next, add the coconut paste and cook for a few minutes on a low flame. Remove and set aside to cool.

Add the yoghurt and sprinkle in some salt as per your taste.

For the tempering

Heat the oil in a pan and add the mustard seeds. Once they begin to splutter, add the red chillies and curry leaves, and cook for about a minute. Pour over the chutney and serve.

Photo Courtesy Of: Kunal Chandra

Adapted from Padhu’s Kitchen

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