Beetroot Raita | Beetroot Perugu Pachadi | Beetroot Thayir Pachadi

Beetroot Raita or is absolutely gorgeous to look at and just as delicious. Called Beetroot Perugu Pachadi in Telugu and Beetroot Thayir Pachadi in Tamil, enjoy this super-easy-to-make dish on a hot day with rotis.

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All it takes to make a great beetroot raita is to mix 1 part grated (optionally, steamed) beetroot in 3 parts of well-whisked yogurt that has been flavoured with a roasted cumin powder and salt. Honestly, that’s all there is to making this refreshing vegetarian, gluten-free dish that is rich in calcium, iron, and Vitamin A.

I make this Beetroot Raita recipe so often but I just realised that I needed to update this recipe that I had first posted in July 2015. 🤷🏻‍♀️

Some Tips to Make a Great Beetroot Raita

• I grated the beetroot but you can chop it into small pieces as well.
• I cook the beet ever so slightly to soften a bit. However, you can add chopped/grated raw beetroot directly to the whisked yogurt.
• While you can use commercial cumin powder, I would recommend using freshly roasted and crushed cumin as the the taste and aroma is divine.
• I also use green chillies while cooking the beetroot. When used in moderation, it does to alter the taste of the raita and yet gives it a very mild spiciness.
• The tempering I have added is entirely because of my South Indian upbringing. 🙂 I also love the crunch the fried udad dal and crisp curry leaves add to this dish.
• In Kerala, a variation of this dish is called Beetroot Kichadi is made. It is flavoured with a paste of ground coconut, cumin, ginger, and green chilli.

Recipes for Other Types of Raita (Perugu Pachadi, Thayir Pachadi)

I am very fond of Perugu Pachadis or Raitas, and am known to make a meal of them. Some other raita recipes that you may like include:

• Kakdi Raita
• Boondi Raita
• Bendakaya Perugu Pachadi
• Vendakaya Kichadi 
• Vankaya Perugu Pachadi
• Lal Bholpa Bharit
• Tzatziki

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How to Make Beetroot Raita | Beetroot Perugu Pachadi | Beetroot Thayir Pachadi

1. Making the Roasted Cumin Powder (See Notes)
   1. Dry roast 1 tsp cumin till it changes colour.
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   2. Let the cumin cool.
   3. Crush or grind the roasted cumin to a coarse powder.
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2. Prepping the Beetroot (See Notes)
   1. Peel and grate 1 medium-sized beet. I got ½ cup grated beetroot.
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   2. Transfer the grated beetroot to a vessel.
   3. Add 2 finely chopped green chillies (optional), 1 tsp salt, and ½ cup water.
   4. Over medium heat, cook covered for about 5 minutes till the beet softens.
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   5. Let the cooked beetroot cool.
3. Making the Beetroot Raita
   1. To a large bowl, add 1.5 cups dahi/yogurt and 1 tsp roasted cumin powder.
   2. Whisk well till a smooth consistency is achieved.
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   3. Add the cooked beet and mix well.
      At this stage the Beetroot Raita is ready to serve.
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   4. Tempering (Optional)
      1. In the tempering ladle, heat 1 tsp oil.
      2. Add 1 tsp udad dal and stir-fry till light golden brown.
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      3. Now add ½ tsp mustard seeds and 1 finely chopped green chilli, and stir-fry for a few seconds till the mustard seeds crackle.
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      4. Add a few curry leaves and stir-fry for a few seconds.
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      5. Add the tempering to the beetroot raita, and mix well.
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4. Serving Suggestions
   1. Serve chilled beetroot raita with rotis or vegetable pulao.

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Recipe for Beetroot Raita | Beetroot Thayir Pachadi | Beetroot Perugu Pachadi

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Beetroot Raita | Beetroot Perugu Pachadi | Beetroot Thayir Pachadi

Aruna

Beetroot Raita is a super simple dish that needs you to mix grated beetroot with whisked yogurt, roasted cumin powder and salt. Honestly, that’s all there is to this delicious iron- and calcium-rich dish.

In this recipe, I have cooked the beet a bit, used green chillies, and added a tempering, but that’s just a personal choice.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Accompaniment, Dinner, Lunch, Side Dish, Sides

Cuisine Gluten Free, Indian, Vegetarian

Servings 4 People

Calories 84 kcal

Equipment

• Peeler
• Grater
• Steel Vessel
• Bowl
• Spoon
• Mortar and Pestle/Small Grinder
• Tempering Ladle

Ingredients

  

1x2x3x

• 1/2 Cup Beet (Grated)
• 1.5 Cups Cold Yogurt
• 1 tsp Cumin
• 2 Green Chillies (Finely Chopped; Optional)
• Salt to Taste

Tempering (Optional)

• 1/2 tsp Oil
• 1 tsp Udad Dal
• 1/2 tsp Mustard Seeds
• 1 Green Chilli (Finely Chopped)
• Curry Leaves (A Few)

Instructions

 

Making the Roasted Cumin Powder

• Dry roast 1 tsp cumin till it changes colour.
• Let the cumin cool.
• Crush or grind the roasted cumin to a coarse powder.

Prepping the Beetroot (See Notes)

• To a vessel, add 1/2 cup grated beetroot, 2 finely chopped green chillis (optional), 1 tsp salt, and 1/2 cup water.
• Over medium heat, cook covered for about 5 minutes till the beet softens.
• Let the cooked beetroot cool.

Making the Beetroot Raita

• To a large bowl, add 1.5 cups dahi/yogurt and 1 tsp roasted cumin powder.
• Whisk well till a smooth consistency is achieved.
• Add the cooked beet and mix well.

Tempering (Optional)

• In the tempering ladle, heat 1 tsp oil.
• Add 1 tsp udad dal and stir-fry till light golden brown.
• Now add ½ tsp mustard seeds and 1 finely chopped green chilli, and stir-fry for a few seconds till the mustard seeds crackle.
• Add a few curry leaves and stir-fry for a few seconds.
• Add the tempering to the beetroot raita, and mix well.

Serving Suggestions

• Serve chilled beetroot raita with rotis or vegetable pulao.

Notes

• I grated the beetroot but you can chop it into small pieces as well.
• I cook the beet ever so slightly to soften a bit. However, you can add chopped/grated raw beetroot directly to the whisked yogurt.
• I also use green chillies while cooking the beetroot. When used in moderation, it does to alter the taste of the raita and yet gives it a very mild spiciness.
• While you can use commercial cumin powder, I would recommend using freshly roasted and crushed cumin as the the taste and aroma is divine.
• The tempering I have added is entirely because of my South Indian upbringing. 🙂 I also love the crunch the fried udad dal and crisp curry leaves add to this dish.

Nutrition

Calories: 84 kcalCarbohydrates: 9 gProtein: 4 gFat: 4 gSaturated Fat: 2 gPolyunsaturated Fat: 0.3 gMonounsaturated Fat: 1 gTrans Fat: 0.003 gCholesterol: 12 mgSodium: 460 mgPotassium: 209 mgFiber: 2 gSugar: 7 gVitamin A: 103 IUVitamin C: 5 mgCalcium: 120 mgIron: 1 mg

Keyword Beetroot in Yogurt, Beetroot Perugu Pachadi, Beetroot Raita, Beetroot Thayir Pachadi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!