Department of Cultural Affairs, Government of Kerala

Kerala Culture

Beetroot Pachadi


Grated beetroot – 2 cups
Green chilies – 4 nos
Shallots – 4 nos
Grated coconut – 1 cup
Mustard seeds – 1 tsp
Set curd – 1 cup
Mustard seeds – as required
Dried red chilies – 4 nos
Curry leaves – as required
Oil – as required
Salt – as required

Method of Preparation:

Cook beetroot in water. Let the water reduce. Grind well coconut, green chilies, mustard seeds, curry leaves, and shallots. Add this to the beetroot and mix well. Let the mixture cool. Add curd to the beetroot mix. Splutter mustard seeds in hot oil. Add dried red chilies and curry leaves. Add the mix to the pachadi.


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