Beetroot Pachadi

Beetroot: 2 medium, grated
Curry Leaves: 1 sprig
Dry red Chilies: 3
Mustard Seeds: 1/2 tsp
Onion: 1 medium, diced
Yogurt: 1 cup (I used Greed yogurt)
Salt & Oil
(To Grind)
Coconut: 1 cup, shredded
Green Chili: 2
Ginger: 1" piece
Garlic: 2 cloves

In a pan heat oil and splutter mustard seeds
Add curry leaves, red chilies, and onion and saute for few minutes
Add salt and grated beetroot
Cover the pan and cook beetroot till its soft
In a blender grind coconut, green chilies, ginger, and garlic to a paste with using very little water
Add coconut paste to beetroot, strir well and let it cook uncovered in medium heat for about 5 minutes
Turn off the heat the let it cool
Add yogurt to the beetroot, mix well
Check for salt and add more if needed
Enjoy with rice!!!


  1. I love this, a huge fan of beets...

  2. I love this...the color and taste...very delicious recipe....

  3. Delicious and colorful pachadi,my favorite.


Post a Comment