Beetroot KIchadi is a vibrant, yogurt-based curry made with grated beetroot, coconut, and tempered spices. This crowd pleasing mild curry is always served for Kerala Sadhya, the grand vegetarian feast served during festivals like Onam and Vishu. Its beautiful pink color and slightly sweet, tangy flavor makes it one of the most eye-catching and delicious side dishes on the banana leaf.
What is Beetroot Pachadi/ Kichadi ?
In Kerala cuisine, Pachadi / Kichadi refers to a dish made with yogurt (curd), coconut, and ground spices. It can be made with vegetables like cucumber, pineapple, or okra, but Beetroot Kichadi / pachadi stands out for its stunning color and unique taste. While the name pachadi or Kichadi is interchangeably used in different regions of Kerala.
The natural sweetness of beetroot blends beautifully with the tang of yogurt and the heat of green chilies, creating a balanced flavor profile. It’s a cooling, probiotic-rich side dish that pairs perfectly with rice and other Onam Sadhya curries like sambar and avial.
Tips for Perfect Beetroot Kichadi
Here are few tips to get the perfect texture and color for authentic Kerala-style Beetroot Kichadi/ Pachadi, and why it’s a must-have in every festive meal.
- Use deep and dark purplish beetroot for best color. If there are white streaks inside then chances of getting a deep shade are less.
- Always cook and cool the beetroot before adding yogurt to avoid curdling.
- Use fresh, thick yogurt for the best texture.
- For extra flavor, roast the grated beetroot lightly in coconut oil before adding ground mixture.
- Do not overcook the beetroot—it should hold shape while blending with the curry. Do not grind the beet to paste.
- Let quantity of beetroot be more than the coconut yogurt mixture for the color to pop. Else the curry will turn light pink.
- NOTE : Beetroot can be grated then cooked but in my personal experience pressure cooking beet and coarsely blitzing in the mixer is far more easier. This avoids staining your hand and nails, stains on counter and other surfaces from splatter.
Why Beetroot Kichadi is Special in Onam Sadhya
The Kerala Onam Sadhya is not just a feast, but a celebration of diversity in flavors and colors. Beetroot pachadi adds a pop of pink to the banana leaf, balancing the spicy, tangy, and savory dishes with its mildly sweet and cooling taste.
It’s not just food—it’s tradition, nostalgia, and the joy of eating together.
Ingredients:
Steps for making Beetroot Kichadi
Instead of grating the beetroot I like to pressure cook and coarsely grind in a mixer.
No ingredient has to be ground finely in this recipe. The cumin and mustard seeds need to beak into few pieces. If its ground finely the bitter flavor stands out in the curry.
Sueting beet in coconut oil for a few minutes enhances the flavor of the Kichadi.
Serving Suggestions
- One small scoop on the top center of traditionally served banana leaf as part of the Onam Sadhya.
- Pairs best with steamed matta rice, parippu curry, and other sadya side dishes.
- Can also be enjoyed as a cooling side for spicy curries like fish curry or chicken curry.
Storage:
- Beetroot can be pressure cooked and kept in the refrigerator the previous night but the Kichadi has to be made fresh on the day of serving for optimum flavor and taste.
- Leftover can be refrigerated and used next day. make sure to mix well before using as the oil in the coconut would solidify. Do not reheat as the yogurt will curdle.
Other yogurt based curries to try :
Beetroot kichadi
Ingredients
- 1 1/2 medium sized Beetroot
- 2 tbsp Coconut freshly grated
- 2 tbsp thick yogurt medium tart
- 1/2 tsp Cumin seeds
- 1/3 tsp Mustard seeds
- 1 Green chilies finely chopped optional
- Salt To taste
- 1-2 tsp Coconut oil
- 1 tsp Mustard seeds
- 1-2 Whole Red chili
- 1 sprig Curry leaves
Instructions
- Pressure cook beetroot for 10 minutes. When cool quickly peel off the skin and blitz quickly in a mixer to get a coarse mixture with small pieces (not mushy)
- Heat a tsp of coconut oil and on low flame sauté the beetroot for a few minutes adding salt. The step is optional but this will caramelize the sugar in beet and give a better taste and smell.
- Meanwhile in the same mixer jar coarsely grind grated coconut first then add the cumin and mustard blitz once then add the chopped green chili and yogurt. Do not grind the spice too much as it will become bitter as it sits.Pour over the beet allow it to slightly heat up immediately remove from heat and pour in to the serving bowl so the yogurt doesn't heat up too much.
- Seasoning : Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add broken red chili and curry leaves. Turn off the heat once the curry leaves turn crisp.Add some chopped green chilies too for added flavor.
- Pour the tempering over the . Mix gently. Serve immediately or chill for 30 minutes before serving.
Hope you get to try this recipe and will love it.
Meena
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