EASY BEETROOT PACHADI
Vibrant, flavorful, and ready in under 30 minutes, this easy Beetroot Pachadi is a South Indian classic – refreshing, comforting and bursting with bold flavor!
With its rich, natural pink hue, this creamy yogurt-based vegetarian dish, offers a perfect balance of delicate spices and subtle sweetness.
Looking for more QUICK and EASY recipes, using wholesome veggies? Try my Easy Kerala Vegetable Stew !
What truly transforms it from simple to unforgettable, is the final touch –
a traditional South Indian tempering technique, known as tadka.
Tadka can be made with a variety of ingredients, depending on the dish.
In this version, it features mustard seeds, fenugreek seeds, whole dried red chilies and curry leaves. These are briefly sizzled in hot oil, releasing their essential oils and aromas.
This fragrant infusion is then poured over the dish, imparting a depth and burst of flavor so unique – it elevates it to a whole new level!
An Indian Beetroot recipe packed with flavor and perfect for meal prep?
< 30 mins? Count Me In!
While traditionally served as a side during Kerala Sadyas, this dish is so versatile and flavorful that it pairs wonderfully, with virtually anything!
From rice to chapathi or grilled proteins – it makes a delightful addition to any meal!
Meal prep enthusiasts, take note: if you love mixing things up, this veggie dish is a must have in your recipe collection!
It brings a bold kick of flavor and the variety your weekly meal rotations have been missing!
WATCH HOW TO MAKE Easy Beetroot Pachadi!
Recipe Ingredients
What you’ll need, to make this easy Kerala Style Beetroot Pachadi:
Ingredient Notes & Substitutions
For The Beetroot-Yoghurt Base:
Beetroot: packed with fiber, antioxidants, and essential minerals, beetroot is the star of this dish! Look for fresh, firm ones with smooth skin and deep purple-red flesh – smaller beets are usually sweeter and more tender. You can either dice or grate them. Grating the beetroot will cook it faster, but it can make the dish more watery. It’s also a bit messier (think accidental crime scene!). I prefer dicing – it’s tidier, keeps the texture intact and adds a nice bite that contrasts beautifully with the creamy yogurt. If the greens are still attached, vibrant, perky leaves are a good sign of freshness!;
Garlic: it’s best to use fresh garlic cloves – however, store bought minced garlic in a jar also works well;
Yoghurt: adds creaminess and tang, balancing the earthy beetroot and spices while offering a cooling effect and digestive benefits. I prefer Greek yogurt for the creamiest texture. For a dairy free option, use coconut yoghurt or a plant based yoghurt such as almond, oat or soy. Just be sure to choose unsweetened and plain versions when cooking savory dishes like this one!;
Sugar: enhances the beetroot’s natural sweetness, whilst balancing the tang of the yogurt and overall heat. I use raw organic sugar but feel free to substitute with coconut sugar, agave syrup or honey, if you prefer. Alternatively, you can omit it altogether, or add it to taste at the end if needed.
TO GRIND – For Another Layer of Flavor:
Dessicated Coconut: brings authentic South Indian flavor and a rich texture to the dish – easily found in most supermarkets. Traditionally, freshly grated coconut is used, so feel free to go with that if it’s readily available;
Cumin Powder: adds warm, earthy depth and pairs especially well with yogurt-based dishes including raitas. Its distinct taste is key to this recipe, so I wouldn’t recommend substituting it. If you have whole cumin seeds, of course you can use those instead!;
Green Chilli: to add subtle heat, flavor and freshness balancing through the sweetness of the beetroot and tang of the yoghurt.
TEMPERING (TADKA) – Spices Sizzled In Hot Oil To Release Aroma And Infuse Flavor
Oil: traditionally coconut oil is used for the tadka. However, any oil can be used. Alternative oils I prefer to use include, olive oil or avocado oil;
Fenugreek Seeds: when tempered, they add a slightly bitter, nutty flavor. They cook quickly, so turn off the stove as soon as they turn lightly golden to prevent burning. Use them sparingly, as excess can make the dish too bitter and sharp on the palate. Fenugreek seeds enhance the aroma and offer health benefits like aiding digestion and managing blood sugar levels;
Mustard Seeds: when tempered in hot oil, they release a nutty aroma and mild heat;
Whole Dried Red Chillies: when tempered in hot oil, it releases a distinct aroma, imparts a smoky flavor. Keeping them whole adds a mild, controlled heat, preventing the curry from being overly spicy;
Curry Leaves: when tempered, they release a citrusy, aromatic flavor that adds a unique depth – truly irreplaceable! It’s hard to describe, but if it’s not there, you’ll know it’s missing! Use fresh ones if possible, available at Indian grocers—or ask an Indian friend; chances are they may have some growing in their garden!
How To Make This EASY BEETROOT PACHADI: Step-By-Step
Here are some quick visual instructions. The full instructions with the exact ingredients and process are printable in the recipe card below!
Step 1: To a heavy based pot, add diced beetroot and onion, minced garlic, turmeric powder, salt, oil and water. Stir and cook with the lid on for approximately 15 minutes (or until beetroot is soft and tender) using medium heat.
Step 2: Meanwhile, in a small grinder – blend together, desiccated coconut, cumin powder, garlic cloves and a green chilli – until it comes together as a coarse powder.
Step 3: Add the blended powder to the beetroot, stir and cook 2 minutes. Then add yoghurt and sugar and heat through for a further minute on low-med heat. Remove from heat. Do not simmer or boil once the yoghurt has been added.
Step 4: Heat oil in a separate saucepan. Add mustard seeds and allow to pop, then add fenugreek seeds and sizzle briefly till golden. Turn off the heat, then add the whole dried chillies and curry leaves.
Step 5: Pour the temper/tadka on top of the beetroot and mix well to combine. It’s now ready to serve!
Recipe Tips & Tricks
- TIP 1: DON’T OVERCOOK THE BEETROOT: cook until tender to retain its vibrant color and nutrients. Around 15 minutes should be sufficient, but be sure to check it as it cooks. If the water dries up during cooking, you can add small quantities as needed.
- TIP 2: DO NOT SIMMER OR BOIL AFTER ADDING YOGHURT: once the yogurt is added, gently heat through on low heat, for about a minute to keep it creamy and well-blended. Excessive heating or boiling will cause the yogurt to curdle and separate.
- TIP 3: TEMPERING / TADKA: Don’t skip this step! – it adds essential flavor! For a great tadka, heat oil until very hot (not smoking) and add mustard seeds. Once the mustard seeds finish popping (you’ll hear them stop), add the fenugreek seeds. They’ll sizzle and turn light golden in under a minute. Turn off the heat as soon as the fenugreek seeds are ready (as they will continue to temper in the hot oil). Then quickly toss in the dried red chillies and curry leaves. I usually lower the saucepan into the sink to contain the splutter — just be careful not to let any water from the tap get into the hot oil!
PREP AHEAD TIP
This easy Beetroot Pachadi is great dish to prep ahead for busy weeks or entertaining. While freezing the full dish isn’t ideal (as yogurt can split), you can freeze just the cooked beetroot base and add the yogurt and tempering fresh when ready to serve!
How To Store & Reheat
REHEAT: on the Stovetop in a pan over low heat, stirring occasionally, add water to loosen up if necessary. Do not boil as the yoghurt may split. In the Microwave: Heat in short 15–20 second bursts, stirring in between to ensure even warming and to prevent curdling.
STORAGE: Refrigerate in an airtight container for upto 3 days.
FREEZING: Freezing this Easy Beetroot Pachadi is not recommended, as the yogurt can split and turn grainy, affecting its texture and taste. However, if you wish to keep some on hand, you can freeze just the cooked beetroot base (without the yogurt), for upto 1 month.
When you’re ready to serve, simply thaw, reheat gently, and stir in fresh yogurt and finish with the tempering!
Your Questions Answered
This easy Beetroot Pachadi can be served over a bed of hot steaming rice – porotta, paratha, chapati, coconut rice, upma or pongal OR even as a cooling side to balance out spicier dishes like Kerala Fish Curry, Hot and Spicy Shrimp, Kerala Beef Curry or Kerala Prawn Curry.
Beetroot Pachadi is great addition in meal prep because it’s quick to make, stores well in the fridge, and its flavors deepen over time, making it even tastier when reheated! Plus, it’s a healthy, flavorful side that pairs with a variety of dishes!
You can do either, but each method gives different results. Grating cooks the beetroot faster and blends it more smoothly into the yogurt, but it also releases more moisture, making the dish slightly watery. Moreover, it can also get quite messy. Cutting, on the other hand, helps retain the beetroot’s texture and adds a nice bite that contrasts beautifully with the creamy yogurt. I prefer cutting as it’s less messy and helps maintain that texture, adding a great bite to the dish!
More Dinner Recipes You’ll Love!
I hope you enjoyed this deliciously Easy Beetroot Pachadi recipe! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Cooking!
Easy Beetroot Pachadi
Equipment
- 1 Saucepan
- 1 Wooden Spoon
Ingredients
FOR THE BEETROOT YOGHURT BASE
- 3 whole beetroots or 250g, diced into small cubes
- ½ cup onion diced
- ½ tsp salt
- ¼ tsp turmeric powder
- 1 tsp minced garlic use 2 fresh cloves OR minced from a jar
- 1 tsp coconut oil
- ½ cup water more during cooking if necessary
- 2 cup Greek Style Yoghurt or 500g
- 2 tsp sugar
TO GRIND
- 2 tbsp dessicated coconut
- ½ tsp cumin powder
- 1 tsp minced garlic use 2 fresh cloves OR minced from a jar
- 1 green chilli
FOR THE TEMPERING/TADKA
- ¼ cup oil any, but preferably coconut
- ½ tsp mustard seeds
- ⅛ tsp fenugreek seeds optional
- 3 whole dried red chillies
- ½ sprig curry leaves approx 10 leaves
Instructions
- Cook the beetroot in a heavy-based pot, by combining diced beetroot, onion, minced garlic, turmeric powder, salt, oil, and water. Stir well, cover with a lid and cook over medium heat for about 15 minutes, or until the beetroot is fork-tender. Then turn off the heat.
- Grind – meanwhile, in a small blender, grind desiccated coconut, garlic, cumin powder and a green chilli, into a coarse powder. Add this to the cooked beetroot and cook for another 2 minutes.
- Stir in yoghurt and sugar until well combined. Let it warm through for another minute on low to medium heat. — but don’t let it simmer or boil, as the yogurt may split. Remove from heat.
- To prepare the tempering (tadka), heat oil in a saucepan until very hot. Add mustard seeds and let them pop, then stir in the fenugreek seeds and let them sizzle until lightly golden. Turn off the heat, then quickly add the whole dried chillies and curry leaves.
- Pour tadka over the beetroot and stir to combine. It's now ready to serve!
Notes
- COOKING BEETROOT: If the water dries up before the beetroot is fully cooked, add more as needed to keep it gently simmering until tender.
- GROUND INGREDIENTS: if your mixture turns out slightly wetter and more like a paste, as opposed to a powder that’s perfectly fine.
- YOGHURT: Once the yoghurt has been added, you just want to heat it through. Do not overheat or boil, as this could cause the yoghurt to curdle and split.
- TEMPER/TADKA: The oil must be very hot for the mustard seeds to pop, but not smoking! Once the mustard seeds finish popping (you’ll hear them stop), add the fenugreek seeds and let them sizzle until lightly golden (under a minute). Turn off the heat. I recommend removing the stovetop and lowering it into the sink to contain the splutter — just be careful not to let any water get into the hot oil! Quickly toss in the dried red chillies and curry leaves to finish the tempering.
Nutrition
Grab your Free copy
Low on Dinner Inspo? Let’s Fix That!
Sign Up Now and receive my Top 5 Easy Dinners eBook,with recipes ready in 30 minutes or less – absolutely FREE!
PLUS – Never Miss a Post!
Be the first to access fresh recipes and updates from Razia Cooks!
