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Beetroot Pachadi


 Beetroot Pachadi

Beetroot Pachadi



Recipe Servings


Recipe Cook Time


Lovely pink colored beetroot pachadi made in coconut oil with tamarind, shallots and jaggery.


  • 2 Tbsp coconut oil

    1 Tbsp mustard seeds

    10-12 curry leaves

    8-9 shallots

    1 tsp chopped ginger

    2 split green chilli

    2 Tbsp coconut + 1 tsp coconut, grated

    1/2 tsp cumin powder

    1/3rd tsp coriander powder

    Salt, to taste

    Water, to de glaze

    1 1/2 Tbsp tamarind extract

    1 small piece jaggery

    3 beetroots, grated

    Coriander leaves, to garnish

    2 Tbsp curd


In a kadhai, mix coconut oil, mustard seeds, curry leaves, shallots, sliced ginger, split green chillies and grated coconut.

Now add the grated beetroot.

Saute the beetroot and the spices together

Add cumin powder, coriander powder, little salt for taste and little water.

Mix them well with the grated beetroot.

Add tamarind extract, jaggery, grated coconut and little water.

Cover it and let the beetroot cook for 7-10 minutes.

Sprinkle some coriander leaves and grated coconut.

Simmer for 5 minutes.

Add curd, mix well. Cook for 2 minutes.


Key Ingredients: coconut oil, mustard seeds, curry leaves, shallots, ginger, green chillies, desiccated coconut, cumin seeds, coriander powder, salt, tamarind, jaggery, beetroot, coriander leaves, yogurt