Beetroot Pachadi (Kerala Beetroot in Coconut Yoghurt)
Grated beetroot simmered with coconut sauce and cooled with yoghurt, a bright pink side that cools a spicy meal.
Made with South Indian coconut curry base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins
- LevelEasy
- Costabout £1.48 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the beetroot, water and a pinch of salt in a pan. Cover and cook over a medium heat for 12 minutes, until the beetroot is tender.
12 min - 2
Stir in your ready made South Indian coconut curry base (see the base recipe) and simmer uncovered for 5 minutes until thick.
5 min - 3
Take the pan off the heat and cool for 5 minutes, then fold in the coconut yoghurt.
- 4
Heat the coconut oil in a small pan, add the mustard seeds and wait until they pop. Add the curry leaves for 20 seconds.
0 min 45 s - 5
Pour the tempered oil over the pachadi, taste for salt and serve warm or at room temperature.
Tips
- Wear gloves or use a food processor to grate beetroot, to keep your hands clean.
- Add the yoghurt off the heat to stop it splitting.
- Use plain yoghurt for a classic version if dairy is fine.
Storing and freezing
Cool within 1 to 2 hours. Keeps for 3 days in the fridge. Serve cold or at room temperature. Not suitable for freezing.
Questions
What is pachadi?
Pachadi is a Kerala side dish of cooked vegetables or fruit in a coconut and yoghurt sauce. Beetroot, pineapple and cucumber versions are common.
Can I use cooked beetroot?
Yes. Use 500 g of vacuum packed cooked beetroot, grated, and skip the first step, simply warming it with the sauce for 5 minutes.
Is it served hot or cold?
Either. At a sadya feast it is served at room temperature alongside rice and other curries.
More made with south indian coconut curry base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
