Beetroot Raita | Beetroot Pachadi

 

This is really a no-brainer recipe. I don't know if this can even be termed a 'recipe'! But well, it is a dish that was conceptualised and dished out in my kitchen and served along with our meal one day. We all found it pretty interesting and what tops it all is the fact that this raita has only pros... and cons, none at all! So there... that is something to make it qualify as a piece of information to share with you all :)

 

Its funny how some of our food preferences change over a period of time. It was the runny colour of beetroot that kept me off it till now but these days, it is this very rich colour that the vegetable imparts into everything it is added into, that attracts me towards it :) As I said earlier, I have been trying way and means to include beetroot in my diet, for its obvious health benefits. As we grow and manage our own kitchen, with wiser insight into the nutition aspects of food and the focussed care on what we eat, I guess the food preferences do change for the better!

 

So in my odyssey of cooking-with-beets so far, after Beetroot Parathas a definite keeper, this Beetroot Raita is another one to add on to the list. This teams up great with simple curd rice.  You can sprinkle some boondi or sev on top for some added crunch!

 



Ingredients

 

Beetroot - 2 small

Curd - 1 big bowl

Salt - to taste

Red Chilli Powder / Cumin Powder - to taste

Mustard / Cumin Seeds / Curry leaves - for tempering

Oil - 1 tsp

Coriander Leaves - for garnishing

 

 

 

Method



• Pressure cook, peel and puree the beetroots and set aside in a bowl.
• Add in curd a little by little until your desired consistency of raita.
• Sprinkle some salt, red chilli powder and cumin powder.
• Garnish with tempered mustard seeds, cumin seeds and curry leaves. Decorate with some coriander leaves and serve with love :)