Beetroot Pachadi

(Beetroot Raita/Beetroot Chutney)
Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Indian


Step 1:

  • 2 cups beetroot, grated
  • ½ cup water
  • 1 teaspoon salt

Step 2:

  • ½ cup coconut, grated
  • 2 green chilies
  • ½ inch ginger
  • ½ teaspoon mustard
  • ½ teaspoon cumin seed
  • ¼ cup water

Step 3:

  • 1 cup yogurt, whisked well

For Tempering:

  • 1-½ tablespoon coconut oil
  • ½ teaspoon mustard seed
  • 2 dry red chilies, broken in half
  • 1 stalk of curry leaves


Step 1:

  • Cook beetroot for about 10 minutes, stirring in between.
  • Set aside.

Step 2:

  • Grind the ingredients with ¼ cup of water into a fine paste.
  • Add to the cooked beetroot, combine well, and cook for another 5 minutes.
  • Remove from heat.

Step 3:

  • Add the yogurt to the beetroot and taste for salt.

For Tempering:

  • In a pan, add oil.
  • And when the oil is hot, add the mustard seeds.
  • When the mustard seeds pop, turn the heat down and add the red chilies and the curry leaves.
  • Stir well for about 30 seconds and add it to the Beetroot Pachadi.
  • Mix well.
  • Beetroot Pachadi is ready to serve.



As a side dish, Pachadi is a common dish during festival meals.
Note: This video is in the Malayalam language with English subtitles.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.


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