Beetroot pachadi

Cooking time: 10 min. / 4 min.Difficulty: easy


Gently spiced beetroot salad, which belongs to Kerala specials, state of South India. It can be served both, warm and cold. And it is vegetarian dish as majority in India.


Blend in a blender ingredients for the paste. Set aside.

Heat oil in a pan on a high flame, fry mustard seeds and curry leaves 1 minute. Oil has to be heated enough, that mustard seed start popping up. Otherwise they do not release their aroma, which would be a pity. Add beetroot, onion, ginger, salt, cover with lid and saute 3 minutes. Tak off stove.

Mix with paste and yoghurt and serve still warm or cold, with rice or chapati, with other Indian dishes.


To buy curry leaves USUK, Europe, coconut scraper USUK, Europe, Indian pan kadai USUK, Europe, rice cooker USUK, Europe


For 4 portions:

  • 1 large beetroot - grated on strings
  • 1 red onion finely chopped
  • 1 cm fresh ginger finely chopped
  • 10 curry leaves
  • 1/2 tsp black mustard seeds
  • small cup white yoghurt (curd)
  • pinch of salt
  • 1 tbs coconut or vegetable oil

For paste:

Side dish:

Authentic tools needed:

  • coconut scraper
  • kadai pan
  • blender
  • rice cooker