Beetroot Padchadi ( Beetroot with Coconut and Yogurt)

Healthy beetroot brings colour and flavour to Reza Mahammad's raunchy Keralan side dish
By Reza Mahammad
Beetroot Padchadi ( Beetroot with Coconut and Yogurt)
  • Rating:
  • Serves: 3
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 350 g beetroot, finely diced
  • 200 ml water
  • 150 g grated coconut
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 3cm piece of ginger, chopped
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric
  • 2 green chillies, chopped

For the fried spice mixture:

  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 12 curry leaves
  • 2 dried chillies
  • 1 green chilli, chopped
  • 250 ml natural low-fat yogurt


1. Simmer the beetroot with the water for about 10 minutes and set aside.

2. Pound or blend the grated coconut with the mustard and cumin seeds until smooth, adding a dash of water to help it along its way. This can be done in a food processor, or you could use a pestle and mortar. Stir the coconut paste into the beetroot.

3. For the fried spice mixture: heat the oil a frying pan and toss in the mustard seeds. After a few seconds, they'll give off a nutty aroma - when this happens, add the curry leaves, red chillies and green chillies. Swirl around over a moderate heat for another 30 seconds or so.

4. Tip the spice-mix into the yogurt, stir to mix and add to the warm beetroot mixture. Reheat and serve.

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