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Beetroot Raita / Perugu Pachadi (South Indian recipe)

South Indian style, quick and easy yet traditional multi-purpose dip recipe using Beetroot, Curds along with few pantry ingredients.

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:5 mins   Cuisine:Indian


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Beetroot is a winter based root vegetable. Fresh beetroots having the fresh green leavs along with stalks… is what my husband bought the other day from farmers market. I have used the leaves and stalks to make roti/tortilla. Here is my recipe⇒ Roti / Tortilla with Beetroot Greens & Stalk

And used the beetroots to make 2 different chutneys. One of them is the below recipe of Beetroot Raita / Perugu Pachadi and the other is this Beetroot Pachadi / Chutney. Just try both of these chutneys and see which one you prefer.

beetroot raita / perugu pachadi. South Indian style. quick and easy yet traditional multi-purpose dip recipe using Beetroot, Curds along with few pantry ingredients.

Possible Alterations for the recipe, ‘Beetroot Raita / Beetroot Perugu Pachadi (South Indian style recipe)’:

Instead of grated beetroot, you might even use very finely chopped beetroot.

Using boiled / steamed beetroot, and then grating it is also one more option to be used.

Using Coconut: Along with the grated beetroot and chopped onions, adding a ¼ cup of grated fresh coconut is another option.It enhances the taste by giving nuty flavour to the raita.

To Eliminate Onion: If you prefer the recipe to be free from onion, just avoid using it. It tasted equally good even without adding onion pieces.

For added taste, just add a tablespoon of raw onion & raw beetroot as garnish.

To avoid tempering: Yes you can absolutely avoid the tempering on the whole, or just add atleast mustard seeds for tempering.

beetroot raita / perugu pachadi.  South Indian style. quick and easy yet traditional multi-purpose dip recipe using Beetroot, Curds along with few pantry ingredients.

‘Yogurt / Curd based recipes’ from my blog:

beetroot raita / perugu pachadi. South Indian style. quick and easy yet traditional multi-purpose dip recipe using Beetroot, Curds along with few pantry ingredients.

How to serve, ‘Beetroot / Chunkander Raita / Beetroot Perugu Pachadi Recipe’:

As per rules, any raita is generally used as an accompaniment with any variety of pulao, biryani, flavoured rice dishes. And even with roti, paratha.

But this, beetroot raita / beetroot perugu pachadi, can be served in many different ways.

It can be served as a chutney in any of these Indian meal platters. Collection of meal platters from my blog⇒ Bhojanam / Thali / Meal Platter.

And the other option is to be served as a condiment/dip, for starters like Vada, Nuggets, Fritters, Bhajiya, Fries, Pakoda.

You might be surprised to know, this raita works great as a sandwich spread or as a sauce for burgers.

beetroot raita / perugu pachadi.   South Indian style. quick and easy yet traditional multi-purpose dip recipe using Beetroot, Curds along with few pantry ingredients.

Before starting to cook, don’t forget to see the Tips mentioned at the end. 

Other Chutney recipes collection here⇒  Chutney / Pachchadi / Dip

Starter / Appetiser recipes collection⇒  Starters / Snacks

Related Posts with ‘BEETROOT’:

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beetroot raita / perugu pachadi.  South Indian style. quick and easy yet traditional multi-purpose dip recipe using Beetroot, Curds along with few pantry ingredients.

Ingredients:

  • Grated Beetroot – ½ cup (heaped)
  • Onion – 1 small (finely chopped)
  • Ghee / Butter – 1 tablespoon
  • Fresh Curds / Yogurt – 2 cups
  • Salt – as per taste
  • Green Chillies – 4 (slit length wise)
  • Fresh Coriander Leaves – a handful

Ingredients for Tempering:

  • Ghee – 1 tablespoon
  • Cooking Oil – 1 tablespoon
  • Jeera / Cumin Seeds – 1 teaspoon
  • Curry Leaves – 10
  • Dry Red Chillies – 3
  • Urad dal / Minappappu – 1 teaspoon
  • Mustard Seeds / Aavaalu – 1 teaspoon

Special Ingredients:

  • Ghee / Butter
  • Curry Leaves
beetroot raita / perugu pachadi. South Indian style. quick and easy yet traditional multi-purpose dip recipe using Beetroot, Curds along with few pantry ingredients.

Step Wise Pics Procedure for ‘Beetroot Raita / Beetroot Perugu Pachadi (South Indian style recipe)’:

Put a frying pan on stove top under high flame. Add the tablespoon of ghee, grated beetroot and chopped onion.
Saute them by stirring continuously until the onions soften and the raw beetroot smell is released. Might take 3 to 4 mins. Transfer them onto the curds.
Now replace the pan back on stove top.Add all the ‘Ingredients for tempering’. Saute them until the mustard seeds splutter.
Switch the flame off. Put a teaspoon of tempering aside and transfer the rest of tempering onto the curds/yogurt. Add enough salt too. Mix up everything gently but thoroughly.
beetroot raita / perugu pachadi . South Indian style. quick and easy yet traditional multi-purpose dip recipe using Beetroot, Curds along with few pantry ingredients.
Transfer the raita /pachadi into a serving dish. Garnish with the teaspoon of tempering, which we kept aside. Done!

Tips:

  • Take enough care the curd / yogurt is not lumpy. For this, using a fork beat the curd for a minute before use.
  • Adjust the salt & spice as per your taste.
  • Try not to roast the beetroot and onion pieces. They just need be softened and free from raw smell.
  • Try not to skip the use of ghee/butter. To be honest, ghee itself is the key ingredient for the whole recipe.
  • Storage: This raita can be served either chilled or at room temperature.
  • The storage time for this raita is the same as the storage time of the curd/yogurt used.

Result:

  • The colour of the raita was incredible which lures up anybody to taste it right away. 🙂
  • And coming to the taste, its honestly very apt as an accompaniment with rice, pulao, biryani. Even as a condiment with nuggets, vada, fritters. You might even make a special note, its awesome to have just as it is.
  • As shown in the below pic, I served this raita as a dip for my homemade crunchy moong dal vada / lentil nuggets. You might check my recipe of the vada here⇒  Mung Dal Nuggets / Pesarapappu Vada (Air-Fryer, Deep-Fry methods)
beetroot raita / perugu pachadi. South Indian style. quick and easy yet traditional multi-purpose dip recipe using Beetroot, Curds along with few pantry ingredients.

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Beetroot Raita / Perugu Pachadi (South Indian Recipe)

VegCookBook by Praveena
South Indian style, quick and easy yet traditional multi-purpose dip recipe using Beetroot, Curds along with few pantry ingredients.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Accompaniment, chutney, Condiment, dip, sauce
Cuisine Indian, South Indian
Servings 4 servings

Equipment

  • 1 Frying pan (for stove-top method)

Ingredients
  

  • as per taste Salt
  • ½ cup Grated Beetroot (heaped)
  • 1 small Onion (finely chopped)
  • 1 tablespoon Ghee / Butter (heaped)
  • 2 cups Fresh Curds / Yogurt
  • 4 count Green Chillies (slit length wise)
  • 1 handful Fresh Coriander Leaves

Ingredients for Tempering:

  • 1 tablespoon Ghee
  • 1 tablespoon Cooking Oil
  • 1 teaspoon Jeera / Cumin Seeds
  • 10 count Curry Leaves
  • 3 count Dry Red Chillies
  • 1 teaspoon Urad dal / Minappappu
  • 1 teaspoon Mustard Seeds / Aavaalu

Instructions
 

  • Put a frying pan on stove top under high flame.
    Add the tablespoon of ghee, grated beetroot and chopped onion.
  • Saute them by stirring continuously until the onions soften and the raw beetroot smell is released.
    Might take 3 to 4 mins.
    Transfer them onto the curds.
  • Now replace the pan back on stove top.
    Add all the 'Ingredients for tempering'.
    Saute them until the mustard seeds splutter.
    Switch the flame off.
  • Put a teaspoon of tempering aside and transfer the rest of tempering onto the curds/yogurt.
    Add enough salt too.
    Mix up everything gently but thoroughly.
  • Transfer the raita /pachadi into a serving dish.
    Garnish with the teaspoon of tempering, which we kept aside.

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!
Keyword beetroot perugu pachadi recipe, beetroot yogurt dip, chukander raita recipe, dipping sauce using fresh beetroot, how to use beetroot for chutney

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