Beetroot Raita / Perugu Pachadi (South Indian Recipe)
Beetroot Tadka Raita, is a South Indian style, multi-purpose dip recipe using Beetroot, Curds along with few pantry ingredients. Recipe below has step wise pics and tips.
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!