Beetroot thayir pachadi recipe, Beetroot raita

Beetroot thayir pachadi or beetroot raita, a colourful accompaniment for south Indian lunch. The colour of the raita is really pretty and attractive with the natural colour from beetroot.
I have not tried thayir pachadi with beetroot before. Only make with carrot, the same way as this. When I wanted to try different thayir pachadi other than the regular vendakkai thayir pachadi; cucumber thayir pachadi or nellikai thayir pachadi, I had beetroot in stock, so made this for lunch as accompaniment.

I love thayir pachadi as side dish for sambar sadam or paruppu sadam. Check out other beetroot recipes.

Beetroot thayir pachadi recipe

Recipe Cuisine: Indian |  Recipe Category: Sides
Prep Time: 10 Mins   |  Cook time:12 mins |  Serves:2 | Author: Raks anand

Click here for cup measurements

South Indian style Beetroot thayir pachadi, a colourful accompaniment for south Indian lunch. The colour of the raita is really pretty and attractive with the natural colour from beetroot.

Ingredients

• Beetroot, grated - 1/2 cup
• Curd (plain yogurt) - 1/2 cup
• Milk - 1/4 cup
• Salt as needed
• Oil - 1 tsp
• To temper
• Oil - 1 tsp
• Mustard - 1/2 tsp
• Urad dal - 1 tsp
• Asafoetida - a pinch
• Green chilli, finely chopped - 1
• Curry leaves - 1 sprig

Method

1. Peel beetroot, grate it finely. In a kadai, heat oil and saute this grated beetroot.
2. It takes a while to get cooked. You can sprinkle little salt and cook covered in low flame. If gets burnt, sprinkle water and cook.
3. Once cooked and becomes soft, transfer to a plate and cool down.
4. In a mixing bowl, place curd, milk and salt. Beat until smooth.
5. Add the cooked beetroot and mix.
6. Temper with the items given under 'to temper' in order and mix.

Step by step pictures

1. Peel beetroot, grate it finely. In a kadai, heat oil and saute this grated beetroot. It takes a while to get cooked. You can sprinkle little salt and cook covered in low flame. If gets burnt, sprinkle water and cook. Once cooked and becomes soft, transfer to a plate and cool down.
2. In a mixing bowl, place curd, milk and salt. Beat until smooth.
3. Add the cooked beetroot and mix.
4. Temper with the items given under 'to temper' in order and mix.

Serve as accompaniment for rice.

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