Beetroot Raita / Perugu Pachadi (South Indian recipe)

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 leaves 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.

Table of Contents:

1. Possible Alterations for the recipe, ‘Beetroot Raita / Beetroot Perugu Pachadi (South Indian style recipe)’:
2. ‘Yogurt / Curd based recipes’ from my blog:
3. How to serve, ‘Beetroot / Chunkander Raita / Beetroot Perugu Pachadi Recipe’:
4. Other recipes from my blog:
5. Step Wise Pics Procedure for ‘Beetroot Raita / Beetroot Perugu Pachadi (South Indian style recipe)’:
6. Tips:
7. Result:
8. Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
9. Recipe Card & Print:

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 nutty 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 at least mustard seeds for tempering.

‘Yogurt / Curd based recipes’ from my blog:

• Pudina Raita / Mint-Yogurt Dip
• Carrot Raita / Carrot & Yogurt Dip
• Pineapple Perugu Pachadi / Yogurt Chutney
• Perugu Vada / Dahi Vada (South Indian style)
• Mamidikaya Perugu Pachadi / Raw Mango Yogurt Dip
• Onion-Yogurt Dip / Ulli-Perugu Pachchadi
• Indian Soup with Buttermilk / Majjiga Pulusu
• Amaranth Leaves Buttermilk Soup / Thotakura Majjiga Pulusu
• Masala Lassi / Indian Spiced Buttermilk
• Tomato Raita / Tomato-Yogurt Dip
• Yogurt & Mixed Berry Ice Lollies / Popsicles

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.

Other recipes from my blog:

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’:

• Beetroot Pachadi / Chutney
• Roti / Tortilla with Beetroot Greens & Stalk
• Beetroot-Coconut Stir Fry / Beetroot-Kobbari Koora
• ABC Detox Smoothie

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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

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

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)

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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Recipe Card & Print:

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