Beetroot raita -2

This is the traditional beetroot raita made in South Indian households… Also called a Pachadi. The difference in the North Indian and South Indian raitas is that the South Indian ones are always seasoned. The North Indians prefer it plain. You can find the plain one that I had posted earlier in the ‘Salad’ section of this website.


1 medium sized beetroot peeled and grated

250 ml thick curds

1 green chilly chopped fine

1 inch piece of ginger grated fine

2 tbsps Ghee/ clarified butter

1tsp mustard seeds

1tsp urad dal/ split black gram

1 sprig curry leaves

1dry red chilly broken into half

1tbsp finely chopped coriander leaves



Saute the grated beetroot in one tsp ghee for a minute. Remove from flame and tip it into a plate. Allow to cool thoroughly. Whisk the curds well and add a little water to thin it down a bit. Add the grated ginger, finely chopped green chilly and salt and mix thoroughly. Heat the remaining one tsp ghee in a pan. Drop in the mustard seeds and after they crackle add the urad dal. Once the urad dal turns golden brown add the broken red chilly. Toss and add the curry leaves. Saute and immediately pour the seasoning into the curds. Add the cooled beetroot and mix well. Garnish with finely chopped coriander leaves. Serve chilled.

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