Beetroot pachadi recipe | Beetroot raita recipe | Beet raita | Indian beetroot salad with curd or yogurt |Chukandar raita |Indian yogurt side dish | How to make beetroot raita with step by step photos, and health benefits.
This vibrant beetroot raita recipecalls for grated beetroot, chilled curd/dahi, spices, and seasonings. Raita is nothing but a yogurt side dish that tastes delicious with roti, chapati, parathas, veg pulao, steamed basmati rice, and vegetable biryani. It is also served as a part of South Indian lunch thali.
Beetroot pachadi can be made with raw or cooked beets. Pachadi means raita in South India. Pachadi can be made withdifferent kinds of veggies like onion, tomato, cucumber, carrot, beetroot, raw mango, cabbage, cilantro, etc. Raita is made during summer and is usually served chilled.
In North India, raita is made without any seasoning whereas South Indian pachadi is tempered with oil, mustard seeds, cumin seeds, channa dal, urad dal, hing, and curry leaves. So the tadka/seasoning is completely optional.
Health benefits of Beetroot:
1.Beetroot mainly consists of water (87%), carbs (8%), and fiber (2–3%).
2. It contains a rich source of antioxidants and phytochemicals, which help in maintaining cardiovascular health.
3. Beetroots are rich in iron and Vitamin C.
4. 100 gms of raw beets contain 45 calories.
5.Beetroots have a medium glycemic index score of 61 and a glycemic load of five.
6. Beets contain folate, manganese, potassium, iron, vitamin C, etc.
7. Beets may help lower blood pressure.
Benefits of yogurt/dahi:
1. Yogurt is rich in protein, calcium, potassium, Zinc, Vitamin B6, and B12.
2. Good for the digestive system.
3. Good source of calcium which supports bone health.
4. Boosts immune system.
5. Aids in weight loss.
6. Helps in controlling blood pressure.
7. Great source of probiotics.
8. Good for oral health.
9. It gives a satiating feeling which helps to keep the stomach full for longer.
10. Helps to detoxify the skin and fights acne.
Recipe – Beetroot raita recipe | Beet raita | Beetroot pachadi | Indian yogurt side dish
Serves – 4
Cuisine – South Indian
Course – Side dish
Diet – Vegetarian
Prep time – 15 mins
Author – Pavithra
Publisher – Pavi’s Kitchen
Beetroot pachadi ingredients:
Beetroot – 1 medium
Dahi/Curd/Yogurt – 1 cup
Cilantro – 1 tbsp
Salt – 1/2 tsp or As per taste
Lemon juice – 1 tbsp
To season:
Oil – 1 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/4 tsp
Channa dal – 1/4 tsp
Urad dal – 1/4 tsp
Curry leaves – 5
Red/green chili – 1
Asafoetida/Hing – A pinch
Notes:
1. You can either use raw or cooked beets for raita.
2. Instead of grating, you can use finely chopped beetroot in raita.
3. Seasoning/Tempering the raita is optional but I recommended it.
4. You can include chopped onion if you like.
How to make beetroot raita:
1. Firstly, wash and clean the beetroot in water and peel the skin using a peeler. Then boil the beet in a pressure cooker for 10 mins.
2. Secondly, grate the cooked beetroot.
3. Transfer the grated beet to a mixing bowl.
6. In a small pan, heat oil and temper mustard seeds, cumin seeds, channa dal, urad dal, green/red chili, curry leaves, and asafoetida/hing.
A few more salad recipes for you; clickable links are given below:
TryBeetroot raita recipe | Beet raita | Beetroot pachadi | Indian yogurt side dishand let me know how it turns up. Express your thoughts in the comment section below; I can’t wait to hear from you!
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