beetroot pachadi

I think beetroot rocks and this is my take on beetroot pachadi, a creamy Indian curry dish which is normally served puréed. I prefer it chunky but with the same great flavours, I also love the popping texture of the mustard seeds in your mouth when you eat it. I have added crunchy coconut chips as a garnish, to add even more texture. It’s a great Indian sweet and sour dish which can be a stand alone dish, but is delicious with other curries too, including meat ones, and perfect served with basmati rice and a salad or a paratha. My friends have tested this recipe out for me and they all think it’s brilliant. Thanks friends.


Serves 3-4 as a side dish serves 2 as a main.

400g raw beetroot or 2x vacuum pack of cooked beetroot in its own juice (not in vinegar)
2 tablespoons of coconut oil or olive oil
2 teaspoons of mustard seeds
2 garlic cloves
A quarter of a thumb of peeled fresh ginger
1-2 green chillies, deseeded and chopped (chillies can vary in hotness, some are mild, some are really hot)
3/4 tsp salt
1/2 tsp of ground turmeric
1/2 tsp of ground cumin
250g carton coconut cream
4 tablespoons almond milk or milk alternative
2 tsp of maple syrup
A sprig of fresh coriander finely chopped
1 tablespoon of coconut chips or desiccated coconut (can be toasted)

Remove the stalks from the beetroot and boil in a big pan for around 35 minutes or until tender. (Beetroot cooking times can vary and some beetroot can take ages to cook)
Leave to cool, then peel the skin off and chop into pieces. Or alternatively, if using the pre-cooked beetroot drain and chop into chunky pieces.
In a small blender or with a stick blender in a beaker, put in all the spices (but not the mustard seeds) the chillies, garlic, maple syrup, ginger, coconut cream and almond milk. Whizz up till smooth.
Put the coconut oil in a heavy bottomed medium sized pan and place on a medium heat.
Add the mustard seeds and when they start to pop, add the mixture from the blender and then add three quarters of the beetroot pieces.
Gently simmer for about 10-20 minutes, stirring once or twice or until the sauce is thick.
Then, add the rest of the beetroot pieces and warm through for about a minute. Serve sprinkled with coriander and coconut chips or desiccated coconut on top. This curry is lovely on its own with basmati rice or with other curries including meat and fish.
I love it with a warm chapati or paratha and wedges of lime.

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