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.
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.
‘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’:
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.
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
- 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
- Ghee / Butter
- Curry Leaves
Step Wise Pics Procedure for ‘Beetroot Raita / Beetroot Perugu Pachadi (South Indian style recipe)’:
- 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.
- 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)
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Beetroot Raita / Perugu Pachadi (South Indian Recipe)
- 1 Frying pan (for stove-top method)
- 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
- 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.
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