Beetroot Raita | Beetroot Thayir Pachadi
Pretty delicious and healthy Beetroot Raita, a curry made from semi cooked beetroots and plain yogurt.
Beetroot Raita | Beetroot Thayir Pachadi
Pretty delicious and healthy Beetroot Raita, a curry made from semi cooked beetroots and plain yogurt.
Servings Prep Time
2people 20minutes
Cook Time
15minutes
Servings Prep Time
2people 20minutes
Cook Time
15minutes
Ingredients
  • 1/2cup Grated Beetroot
  • 1/2cup Thick Curd/Plain Yogurt
  • 1tsp Oil
  • 1 Green Chilli
  • 1/2tsp Mustard Seeds
  • 1tsp Urad Dal
  • 1/8tsp 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.