Kerala-style Beetroot Pachadi is a traditional dish made with finely grated or chopped beetroot, tamarind, and a touch of coconut, tempered with mustard seeds and curry leaves. There is another version where curd is used to make the pachadi. A staple in Onam Sadhya and other festive Kerala feasts, this pachadi is loved for its eye-catching pink hue, creamy texture, and mildly sweet, tangy, and spiced flavour.
What makes this version unique is the addition of freshly ground coconut paste blended with green chilies, mustard and cumin, which enhances the taste and adds an authentic Kerala touch. The final tempering in coconut oil brings out the signature aroma that’s characteristic of Kerala cuisine.
Often served as part of a larger Sadhya meal, Kerala-style Beetroot Pachadi pairs beautifully with hot rice and Molagootal or parippu curry. It’s not just a festive favourite but also a wholesome way to include nutrient-rich beetroot in your everyday meals.
Ingredients That Make It Special
Grated Beetroot – Naturally sweet and rich in colour
Tamarind – Add tanginess to the pachadi
Fresh Coconut Paste – Ground with green chilies, mustard and cumin for authentic flavour
Tempering – A fragrant mix of mustard seeds, curry leaves, and red chilies in coconut oil
Coconut Oil – Essential for the traditional Kerala aroma and taste
Why You’ll Love Kerala Beetroot Pachadi
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Easy to prepare with minimal ingredients
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Authentic flavour with coconut oil and fresh ground paste
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Perfect addition to Onam Sadhya or any South Indian thali
Beetroot Pachadi
Equipment
- 1 Pan
- 1 Mixie
Ingredients
- 2 small Beetroot
- Small lemon size Tamarind
- As req Salt
- 1/4 tsp Turmeric powder
- To cook Water
- 1 tbsp Coconut oil
- 1/2 tsp Mustard
- 1/2 tsp Urad dal
- few Curry leaves
To grind
- 3 tbsp Coconut
- 2 no Green chilli
- 1/2 tsp Cumin seeds
- 1/2 tsp Mustard
Instructions
- First, peel the beetroot and either grate it or finely chop it, as per your preference.
- Soak Tamarind and extract juice from it.
- In a pan, heat coconut oil and splutter mustard seeds and urad dal. Add a few curry leaves for added aroma.
- Once the dal turns golden brown, add the beetroot along with a little water. Let it cook until soft.
- Now add turmeric powder, salt, and a spoon of tamarind extract. Mix well and allow the beetroot to absorb the flavours as it cooks.
- In the meantime, grind coconut, cumin seeds, mustard seeds, and green chillies into a smooth paste using a little water.
- Once the beetroot is cooked, add the ground coconut paste and bring everything to a gentle boil.
- Turn off the heat and serve warm—either with steamed rice or as a flavourful side dish for Molagootal.
INSTRUCTIONS
- First, peel the beetroot and either grate it or finely chop it, as per your preference.
- Soak tamarind and extract juice from it.
- In a pan, heat coconut oil and splutter mustard seeds and urad dal. Add a few curry leaves for added aroma.
- Once the dal turns golden brown, add the beetroot along with a little water. Let it cook until soft.
- Now add turmeric powder, salt, and a spoon of tamarind extract. Mix well and allow the beetroot to absorb the flavours as it cooks.
- In the meantime, grind coconut, cumin seeds, mustard seeds, and green chillies into a smooth paste using a little water.
- Once the beetroot is cooked, add the ground coconut paste and bring everything to a gentle boil.
- Turn off the heat and serve warm—either with steamed rice or as a flavourful side dish for Molagootal.
