Kerala Beet Yogurt Coconut Dip
Beetroot Pachadi is a Kerala-style yogurt and coconut dip made with cooked beetroot, coconut, green chili, mustard seeds, curry leaves, and yogurt. It is bright pink, gently sweet, tangy, creamy, and lightly spiced. It is commonly served as part of sadya meals with rice, but also works with flatbread, fritters, and grilled vegetables.
Beetroot Pachadi Recipe
Kerala Beet Yogurt Coconut Dip
Beetroot Pachadi is a Kerala-style yogurt and coconut dip made with cooked beetroot, coconut, green chili, mustard seeds, curry leaves, and yogurt. It is bright pink, gently sweet, tangy, creamy, and lightly spiced. It is commonly served as part of sadya meals with rice, but also works with flatbread, fritters, and grilled vegetables.
Ingredients
Instructions
Serving Ideas
- Serve with rice, sadya dishes, papad, or flatbread.
- Use as a dip for pakora, roasted potatoes, or vegetable fritters.
- Serve beside grilled fish or chicken.
Chef Tips
- Cool the beetroot before adding yogurt to prevent curdling.
- Use coconut oil for the Kerala aroma.
- Grate beetroot finely for a smoother dip.
Storage
Store refrigerated for up to 2 days. Stir gently before serving.
Allergen Notes
Contains dairy and coconut. Naturally egg-free, gluten-free, and nut-free unless coconut is considered an allergen in your region.