How to make Sadya or Kerala’s Flavorful Veggie Palette - Onam Sadya Recipes
Prep time
Cook time
Total time
Beet Root Pachadi
Serves: 6 People
  • Beetroot grated- 1, large
  • Turmeric powder- ¼ tsp
  • Salt - 1 to 1½ tsp
  • Water- ¾ cup
To Grind
  • Coconut grated- ¾ cup
  • Green chilies chopped- 1
  • Cumin seeds-1/4 tsp
  • Ginger chopped-1/2 tsp
  • Water- ½ cup
Other ingredients
  • Yogurt or Curd: 1¾ cups
For Seasoning
  • Mustard seeds- 1 tsp
  • Whole red chilies- 2
  • Curry leaves- 1 sprig
  • Coconut Oil- 1 tbsp
  1. Place a saucepan over medium heat, add grated beetroot along with turmeric powder, salt, and water, cook until the beetroot turns soft; about 10 minutes.
  2. Grind all the above-mentioned ingredients ‘to grind’ in a blender to a smooth paste.
  3. Add the ground coconut paste to the cooked beetroot. Rinse the blender jar with ½ cup water & add that.
  4. Cook for 5 minutes till the raw smell goes away and the mixture has thickened.
  5. Taste and add more salt if required.
  6. Lower the heat and add the thick yogurt/curd to the above mixture stirring constantly.
  7. Mix everything till yogurt has incorporated well, cook for 2 minutes.
  8. Remove the pan from the heat and keep aside covered.
  9. Make tempering: Place a pan over medium heat, add coconut oil, let oil turn hot.
  10. Add mustard seeds, let it splutter.
  11. Add whole red chilies and curry leaves, saute for a few seconds.
  12. Add the tempering to the cooked Beetroot/yogurt mixture, close the pan with its lid, keep covered for some time.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at