This Kerala Beetroot Pachadi is made with beetroot, yogurt, coconut, and a simple tempering. It’s a perfect side dish for Kerala Sadya and pairs well with rice. Tested to perfection and tastes best every single time.
Whatever the occasion—Vishu, Onam, or just a regular day—a Kerala Sadhya feels incomplete without this vibrant beetroot pachadi. It’s a must-have alongside steamed white rice, Erissery, Olan, Beans Poriyal, Sambar, Rasam, Parippu, Puli Inji, and Pal Payasam. This dish brings a pop of color and flavor to the feast!
The flavors here are a perfect balance—earthy from the beetroot, a hint of spice from the coconut mixture, and a tangy kick from the yogurt. It’s simple, wholesome, and absolutely delicious.
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Why This Recipe Works?
- It’s super easy to make—no complicated steps or hard-to-find ingredients.
- A great way to include veggies in your meals without much effort.
- Adds a beautiful pink hue to your Kerala Onam Sadhya, making it visually appealing.
- Versatile—you can make it with or without grated coconut, depending on your preference.
- Don’t like beetroot? No problem! Swap it with spinach, carrots, or even okra. Personally, I also love making Okra Pachadi ( Vendakkai pachadi) and Pineapple Pachadi for variety.
Ingredients
Beetroot - Any small to medium beetroot can be used. Use a box grater or food processor to grate the beet.
Grated Coconut is easily available at the Asian grocer. You can also use frozen grated coconut. Thaw them before use.
Cumin Seeds & Mustard Seeds are absolutely essential for making Kerala style pachadi. I would not recommend skipping them.
Ginger adds the right balance of flavor to pachadi. It is optional but tastes really good with beetroot.
Green Chilli is necessary. DO NOT substitute with Red chilli in the recipe.
Yogurt - Pachadi and Raita are made with Yogurt. I have tried Vegan Beetroot Pachadi with dairy-free yogurt such as almond yogurt and they taste wonderful.
For Seasoning - Pachadi usually has Mustard, Curry leaves and Dried Red Chilli for seasoning / tempering.
Coconut Oil tastes best for pachadi. You can use Sunflower oil too.
How to make Beetroot Pachadi Step by Step
First cook the grated beetroot with a little water in a pan for about 10 minutes. Alternatively you can pressure cook the beetroot for up to 1 whistle.
Add coconut, cumin seeds, mustard seeds, ginger and green chillies to a blender jar and blend to a fine paste. Add a little yogurt or water as needed to blend them smooth.
Now add the prepared coconut mixture to the beetroot, salt and cook briefly for 2 - 3 minutes. Remove from heat.
In a small bowl, add the Yogurt, beetroot coconut mixture and stir to combine.
Prepare the tempering. Heat 1 teaspoon oil, add mustard seeds, Once mustard seeds splutter, add dried red chilli and curry leaves. Turn off the flame.
Add the seasoning to the pachadi and serve with steamed rice.
Top Tips
- Use fresh grated beetroot for even cooking and vibrant color.
- Temper mustard seeds, curry leaves, and dried red chilies well—this adds the signature flavor.
- Whisk yogurt smoothly to avoid lumps and achieve a creamy texture.
- Balance flavors—adjust salt, tanginess, and a pinch of sugar if needed.
- Serve chilled for a refreshing touch, especially during festive meals.
- For vegan version, use any vegan yogurt. Amond curd is delicious.
Serving Suggestions
Enjoy this SouthIndian Sadhya dish along with Steamed rice, Erissery, Olan, Beans Thoran, Sambar, rasam, Parippu, Puli Inji, and Payasam. It also pairs beautifully with soft yogurt flatbreads for a delicious meal.
For a regular meal, I love serving this Beetroot Pachadi (South Indian Beetroot Raita) with Molagootal.
Storing Leftovers
Store any leftover Beetroot Pachadi in an airtight container in the fridge. It will stay fresh for up to 3 days.
Recipe FAQ's
To make Beetroot Thayir Pachadi without coconut, simply cook some grated beetroot, mix with fresh yogurt, and add sliced green chilies. For seasoning, temper mustard seeds, curry leaves and dried red chilli in oil and pour over the pachadi. Your tasty South Indian Beetroot raita is ready to serve!
Pachadi is a South Indian side dish similar to North Indian raita or chutney, typically made with yogurt and seasoned with spices. It can be prepared with various vegetables and is often served with sambar and steamed rice. Pachadi is a perfect balance of sour, sweet, and spicy flavors, traditionally enhanced with mild spices, coconut, and green chilies.
Yes, simply use any dairy free yogurt to make the pachadi. Almond yogurt works best for beet thayir pachadi.
Easy Beetroot recipes you will love
Ingredients
- 1 Cup Beetroot grated
- 1 Cup Yogurt
- ½ -¾ Cup Coconut grated
- 2 Green chilli Add more for extra heat
- 1 Inch Ginger
- ½ teaspoon Mustard Seeds
- ¾ teaspoon Cumin Seeds
- 2 - 4 tablespoon yogurt or water
- Salt – As needed
Tempering
- 1 teaspoon Coconut Oil or Sunflower Oil
- 1 teaspoon Mustard Seeds
- 2 Dried Red Chillies
- 10 -12 Curry leaves
Instructions
- First cook the grated beetroot with a little water in a pan for about 10 minutes. Alternatively, you can pressure cook the beetroot until soft.
- Add coconut, cumin seeds, mustard seeds, ginger and green chillies to a blender jar and blend to a fine paste. Add a little yogurt or water as needed to blend them smooth.
- Now add the prepared coconut mixture to the beetroot and cook briefly for 2 - 3 minutes. Remove from heat and Set it aside to cool down.
- To a small bowl, add yogurt, beetroot coconut mixture, salt and stir. Add a little water to adjust the consistency of the pachadi.
- Heat 1 teaspoon oil, add mustard seeds, Once mustard seeds splutter, add dried red chillii and curry leaves. Turn off the flame. Add the seasoning to the beetroot pachadi and serve with steamed rice.
Catherine George says
This is a such a delicious Kerala Beet Pachadi. I have tried it today and my family loved it. I am going to make it again for Vishu.
Sandhya's Kitchen says
Isn't it!! That attractive pink color pachadi ( South Indian raita ) is lip smacking. We love it with Molagootal or Erisseri too.
Roopa Moorthy says
One of the most delicious Pachadi I have ever tried. It's delicious side for curry too.
Sandhya's Kitchen says
So glad you loved it. People usually shy away from this pachadi, but this one is truly delicious like our Vendakka Pachadi.