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Beetroot/Beets and yogurt Salad / Raita / Pachadi
Prep Time
10 mins
Cook Time
10 mins
  • 2 cups very finely chopped beets
  • 1 1/2 cup yogurt well beaten
  • 1/2 cup chopped onion About 1 small onion
  • 1 1/2 teaspoon salt or to taste
  • 2 tablespoons oil
  • 2 teaspoons mustard seeds
  • 1 green chilly slit
  • 1 spring curry leaves
  • 1/4 cup grated coconut
  • 1/4 teaspoon ginger
  • 2 teaspoons mustard seeds
  • To garnish: Optional
  • 2 teaspoons oil
  • 5-6 curry leaves
  • 2 red chillies
  1. Grind the coconut + 2 teaspoons mustard seeds + ginger into a fine paste. Keep aside.
  2. Heat oil in a pan and add mustard seed. Once mustard cracks, add onion + add green chillies + curry leaves. After the onion softens add beet. Sautee and to this add the ground coconut paste. Mix well and turn off the heat once the beet softens a little but stays firm. (Do not let it overcook).
  3. Add the beet mixture to the yogurt and mix well. Taste and add salt if needed.
  4. For additional garnish(optional): Heat oil, add mustard seeds and wait for it to crack. To this add curry leaves + 2 red chillies. Pour this over the raita or pachadi.
Recipe Notes

For the ease, sometime I grate beets instead of finely chopping them. But, the consistensy and texture of pachadi is definitely better with chopped beets.
Adding ginger enhances the taste but even a liitle more that required could be overpowering.
Pachadi can be made with other vegetables like carrots, cauliflower, cabbage, cucumber etc.