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Beetroot Pachadi Recipe

This is one of the simplest and nicest dishes found in South India. Pachadi is a simple dish whos base ingrediant is yogurt. The recipe below can be varied by substituting the beetroot for apple or pineapple.

Pachadi Ingredients

3 boiled beetroots
1 tsp Ginger
2 cloves garlic
1 medium Onion
1 tsp Mustard seeds
Curry leaves (about 7-10 leaves roughly torn
2-3 split Green chillies(split) or 1/2 tsp red chilli powder
1/4 tsp turmeric
1 tsp garam masala
1 large pot of Natural unset Yogurt (Curd)
1-2 tblp Vegetable/Sunflower Oil
Salt to taste


Finely chop the onion, garlic and ginger (or even easier blend it in a food mixer) until you get a course paste.

Separately grate your beetroot using a cheese grater (again you can cheat by pulsing in a food blender).


Heat the oil in a pan and add the mustard seeds and curry leaves. Once the mustard seeds start popping add the onion paste and reduce the heat slightly. Saute for a couple of minutes to soften the onion paste slightly (you are not looking to colour the onions, just take the edge off them).

Add the turmeric followed by the beetroot mixture. Add a splash of water to help the beetroot cook. Simmer for 2-3 minutes to let the flavours gel together. Add more water if required to prevent the mixture drying out completely.

Next add the garam masala, chilli and salt.

Once the beetroot has softened turn down the heat very low (or even take off the heat completely to avoid splitting the yogurt). Stir in the yogurt slowly until you get a deep pink colour (not maroon!). Serve and enjoy!

Pachadi is best served with lemon rice and roti/chapati.

To make lemon rice simply take your cooked basmati rice and put to one side. In a pan fry off some mustard seeds and curry leaves (as above) then add 1 teaspoon of turmeric powder to the pan. Next add your cooked basmati rice and stir so that the rice picks up the yellow colour from the turmeric. Add the lemon juice to taste (roughly 1/2 lemon per serving) stir through and serve.

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