Beetroot Raita | Beetroot Thayir Pachadi

Beetroot Raita or Thayir Pachadi is a delicious preparation using semi cooked beetroot and thick curd/yogurt. This beetroot thayir pacahadi is made South Indian style with the goodness of aromatic tempering and curry leaves. Mix it with plain rice or as a side for pulao/biryani – this beetroot raita is brilliant. I first tasted this years ago at my bff’s house (you know who you are!) and fell in love it.

Every one of us have one or two vegetables we absolutely love and then some vegetables we cant stand at all. Beetroot is one such vegetable for me. I would buy it, I would cook it, I would eat it – all because I have to and not because I want to. I know how healthy beetroot is and wanted to make it delicious, not as a dessert of Beetroot Halwa or Beetroot Kurma but as a side for our rotis/rice.

With summers getting to the peak, it is better to include as many coolants in our diet along with lots of fresh vegetables. This beetroot raita falls right into the healthy category. Very minimal oil is used to make this thayir pacahadi and like-wise, very minimal spices too. It is a delight to look at the pretty pink colored beetroot raita and as much delight to taste it. Even for someone like me who doesn’t enjoy beetroots usually, this works big time.

How to make Beetroot Raita | Beetroot Thayir Pachadi –
Print Recipe
Beetroot Raita | Beetroot Thayir Pachadi
Pretty delicious and healthy Beetroot Raita, a curry made from semi cooked beetroots and plain yogurt.
Course Side Dishes
Cuisine South Indian
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 1/2 cup Grated Beetroot
  • 1/2 cup Thick Curd/Plain Yogurt
  • 1 tsp Oil
  • 1 Green Chilli
  • 1/2 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • 1/8 tsp Asafoetida
  • Few Curry Leaves
  • Salt as needed
  • Water as needed
Course Side Dishes
Cuisine South Indian
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 1/2 cup Grated Beetroot
  • 1/2 cup Thick Curd/Plain Yogurt
  • 1 tsp Oil
  • 1 Green Chilli
  • 1/2 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • 1/8 tsp Asafoetida
  • Few Curry Leaves
  • Salt as needed
  • Water as needed
Instructions
  1. In a pan, add grated beetroot and stir fry for 3-4 mins on low flame. Add salt required for the vegetable and continue to cook on low flame for another 3-4 mins.
  2. Sprinkle some water on top and cook covered for 5-6 mins. Let this mixture cool down completely.
  3. In a bowl, whisk some curd until it is smooth.
  4. Add the cooled down beetroot and mix well.
  5. In a small pan, heat oil. Add mustard seeds, urad dal and cumin seeds.
  6. As urad dal turns golden brown and mustard/cumin seeds splutter, add asafoetida/hing along with chopped green chillies and curry leaves. Fry for 10 secs and remove from heat.
  7. Pour this tempering on top of the beetroot mixture. Mix well and check for salt.
  8. Serve with a side of rice/pulao/biryani or even rotis.
Note –
  1. I used equal amounts of curd and beetroot. Reduce the beetroot quantity as preferred.
  2. Additionally onions can also be added.
  3. There is a version of this beetroot pacahadi with ground coconut as well.

Detailed step by step picture tutorial of making Beetroot Raita | Beetroot Thayir Pachadi –

1. In a pan, add grated beetroot and stir fry for 3-4 mins on low flame. Add salt required for the vegetable and continue to cook on low flame for another 3-4 mins.

2. Sprinkle some water on top and cook covered for 5-6 mins. Let this mixture cool down completely.

3. In a bowl, whisk the curd until it is smooth.

4. Add the cooled down beetroot and mix well.

5. Meanwhile in a small pan, heat oil. Add mustard seeds, urad dal and cumin seeds.

 

6. As urad dal turns golden brown and mustard/cumin seeds splutter, add asafoetida/hing along with chopped green chillies and curry leaves. Fry for 10 secs and remove from heat.

7. Pour this tempering on top of the beetroot mixture. Mix well and check for salt.

8. Serve with a side of rice/pulao/biryani or even rotis.

Note –
  • I used equal amounts of curd and beetroot. Reduce the beetroot quantity as preferred.
  • Additionally onions can also be added.
  • There is a version of this beetroot pacahadi with ground coconut as well.

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Taking this to Fiesta Friday #166. Cohosts this week are Mollie @ Frugalhausfrau and Ginger @ Ginger and Bread 🙂

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