Beetroot Pachadi Raita Recipe | How To Make Beetroot Pachadi Raita

Beetroot Pachadi Raita Recipe
Beetroot Pachadi Raita Recipe


Beetroot Pachadi Raita Recipe | What Is The Recipe Of Beetroot Pachadi Raita


  • 1 beetroot grated
  • ¼ tsp turmeric powder
  • 2 cups curd beaten
  • 7 green chillies
  • 1 tsp mustard seeds
  • 1/2 cup coriander leaves finely chopped
  • 2 cups coconut finely grated
  • 1 ginger 1/2 inch piece
  • 1/4 tsp cumin seeds
  • 4 Tbsp water
  • Salt to taste
  • 1 Tbsp coconut oil
  • 1 shallot large, sliced
  • Curry leaves: 2 sprigs


  1. Clean the beetroot, grate it and keep it aside.
  2. In a pan cook the grated beetroot, salt, turmeric powder, 1 tablespoon water with the lid closed. Stir in between.
  3. Meanwhile in a mixer, grind ½ tsp mustard seeds, cumin seeds, grated coconut, ginger and green chillies into a paste by adding 3 tablespoons water.
  4. Once the beetroot is cooked (softened) well, transfer the ground paste to the pan and stir well.
  5. Cook the ingredients for another 5 minutes in medium flame till the water dries off.
  6. Beat the curd in a bowl and keep it aside.
  7. Transfer the beaten curd to the pan and warm it (do not allow it to boil). Turn off the flame.
  8. In a pan, heat the oil and crackle mustard seeds, shallots and curry leaves and add on to the cooked curd and beetroot mixture.
  9. Check for salt and serve.

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