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Beetroot in Yoghurt

beetroot pachadi

Beetroot in Yogurt is a simple accompaniment to any dish, and complements ande aur sabji ki biryani well

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  • Beetroot (4, grated)
  • Green chilly (1, split)
  • Grated coconut(1 cup)
  • Cumin seeds (1 tsp)
  • Mustard seeds (a pinch)
  • Curry leaves (few)
  • Dried Red chilly (1)
  • Onion (1/2 chopped)
  • Yoghurt (wisked, 2 cups)
  • Turmeric powder (1/2 tsp)
  • Salt as per taste
  • Oil (1 tbsp)


  1. Blend mustard seeds, cumin seeds and grated coconut in a blender and make a fine paste. Keep it aside.
  2. In a pan, add 2 cups water, beetroot and green chilly, turmeric, salt mix and cook for 5 minutes in slow flame.
  3. Add the coconut paste in the beetroot, mix well and cook for 2 minutes.
  4. Add yoghurt, mix well and switch off the flame.
  5. For seasoning, heat a pan, add oil,  mustard (1/2 tsp), curry leaves, dried red chilly and onion.
  6. Saute till the onion turns golden brown in color.
  7. Add the seasoning to the beetroot and mix well. Garnish with yoghurt and curry leaves.

Beetroot in yoghurt or Beetroot Pachadi is ready to be served.

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