Beetroot Pachadi (Low-Oil, Probiotic Style)
Kerala-style beetroot yogurt side with coconut paste and a minimal coconut-oil tadka. Cool the base before adding curd so it stays silky and probiotic-friendly.
Equipment
- Box grater
- Blender or mixer jar
- Wide pan
- Small tadka pan
Ingredients
For the beetroot
- 2 cups beetroot grated, about 1 medium
- 1/2 cup water
- 1/4 teaspoon turmeric powder
- salt to taste
Coconut paste
- 1/2 cup grated coconut fresh or frozen
- 1 green chilli or to taste
- 1 inch ginger
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 1-2 tablespoons water or yogurt to blend
Yogurt
- 3/4-1 cup thick yogurt (curd) whisked, or thick coconut yogurt
Low-oil tempering
- 1/2-1 teaspoon coconut oil
- 3/4 teaspoon mustard seeds
- 1 dried red chilli
- 8-10 curry leaves
- pinch hing (asafoetida) optional
Instructions
Cook the beetroot
- Add grated beetroot, turmeric, salt, and water to a wide pan. Cover and cook on medium heat for 8 to 12 minutes, stirring once or twice, until the beet is soft and most of the water has cooked off.
- Set aside while you make the paste.
Grind the coconut paste
- Blend grated coconut, green chilli, ginger, cumin seeds, and mustard seeds with 1 to 2 tablespoons water or yogurt to a fine paste.
- Stir the paste into the cooked beetroot. Cook 2 to 3 minutes on low heat until the raw coconut smell softens. Turn off the heat.
Cool, then add yogurt
- Let the beet-coconut mixture cool until lukewarm or fully cool to the touch.
- Whisk the yogurt until smooth. Fold it into the cooled beet mixture. Taste for salt. Adjust thickness with a spoon of water only if needed.
Temper with minimal oil
- Heat 1/2 to 1 teaspoon coconut oil in a small tadka pan. Add mustard seeds. When they pop, add dried red chilli, curry leaves, and hing if using.
- Pour the tempering over the pachadi. Stir once. Serve slightly cool or at room temperature with hot steamed rice.
Notes
Cool the beet-coconut base completely before adding yogurt to avoid curdling and to keep live cultures happier.
Use fresh, not overly sour curd for the best creamy texture.
For vegan: swap in thick unsweetened coconut yogurt.
Store leftovers in an airtight container in the fridge for 1 to 2 days. Stir before serving. Add a fresh tadka if you want the aroma bright again.
Beet stains: oil your hands lightly before grating, and wipe boards soon after.
Tried this recipe?Let us know how it was!