Beetroot raita or Pachadi is an Indian Yogurt Dip/sauce that's a healthy side dish that can be served with any meal. Make this vegan raita in 10 minutes!
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What is a raita
It is an Indian, Pakistani, or Bangladeshi side dish made with whisked yogurt, raw or cooked vegetables, sometimes fruits, or even boondi and certain spices.
This condiment is normally served with spicy foods or rice dishes to help cool the body and help with digestion. A complete Indian meal is incomplete without some raita on the side.
A popular condiment
It is very similar to a yogurt dip from western or middle eastern cuisine. There are many varieties of raita recipes depending upon the season, region, and family.
One popular raita recipe on the blog is Burani Boondi Raita. It's the traditional boondi raita with a garlicky twist. You must try that recipe as well. It's so good!
However, Beetroot raita is something else altogether! Not only is it extremely pleasing to the eye due to its vibrant red/pink hue but its mildly sweet taste titillates the tastebuds.
In the south of India, we call it Beetroot Pachadi.
This beets raita reminds me of a childhood memory. My mom would mix beetroot poriyal with curd rice and feed it to us. I loved the pink color and the flavors of this combo.
Benefits of beetroot
Beetroots are an excellent source of folic acid and a very good source of fiber, manganese, potassium, and vitamins. They have an earthy and mildly sweet flavor.
I love cooking with this root vegetable and have many recipes on the blog with it as the hero ingredient.
Recipes like Beets Pesto, Beetroot Halwa, Beetroot Rasam Rice, and Red Velvet Cupcakes with Beets are some of my favorite recipes.
All these recipes are great ways to incorporate beetroot into your daily diet, especially for fussy eaters. This raita is just another fun way to ensure you get all the nutrients from beetroot!
Why make this
- This Indian yogurt dip/sauce is vegan and gluten-free
- A great way of including beets in your diet
- Has a cooling effect on the body
- Helps with digestion
- Made with basic ingredients
- Looks and tastes appetizing
- Can be made in 10 minutes
- Make-ahead dish
Ingredients needed 🧾
Yogurt - This Indian dip or sauce can be made with dairy-free or regular yogurt. Greek yogurt can also be used. Just remember to use plain unsweetened yogurt.
I have used vegan unsweetened almond milk yogurt in this recipe.
Beetroot - Cooked or raw beetroots will work in this pachadi. I have used cooked beets in this recipe. Refer to my notes below if using raw beets.
Spices and herbs - green chillies, mustard seeds, curry leaves, chilly powder, cumin powder, and garlic powder are some basic ingredients that you will need.
Peanuts - Roasted , unsalted peanuts are what I like to use.
Also, instead of adding regular table salt, I like to add black salt. It totally elevates the flavors of this vegan condiment.
How to make it 🔪
- Roughly chop or slice the cooked beets and transfer them to a blender. Add green chillies, and part of the curry leaves to the blender.
- Blitz to make a smooth puree. Add a few tablespoons of water if needed when grinding.
- To a serving bowl, add yogurt. Whisk till it's smooth.
- Add the spices like chilly powder, cumin powder, and garlic powder.
- Now add the beetroot puree to the bowl. Mix it all together.
- To a tadka pan, add oil. Temper mustard seeds. Once they crackle, add the peanuts and the rest of the curry leaves. Fry for 30 seconds. Pour this tadka over the vegan raita and mix.
Serving suggestions 🍽
Cover with a lid and store it in the fridge till it's time to serve. Beetroot pachadi tastes the best when served chilled.
This beetroot peanuts raita can be served with any rice dish like pulao, pilaf, or biryani. Some also like to enjoy it as a cool salad, especially during the summer. I know I do!
You can also pair it with any stuffed paratha. We enjoy it as a side with any meal. You can pack this in lunchboxes, and make it for potlucks, parties, brunches, etc.
What to serve with it
Top recipe tips 💭
If you don't want to make beetroot puree, you can chop or grate them. Add some chopped or grated cucumber, onions, or carrots to this raita to make it more wholesome.
You can also do the tempering just before serving to give it a fresh aromatic flavor. Cover it immediately to retain the aromatic flavors. Always serve raita chilled.
If you want to keep this recipe oil-free and eliminate any cooking steps, skip the tempering part. However, it does bring in a lot of flavor to this vegan raita.
Recipe FAQs 📖
Skip the peanuts. Add sunflower or any other seeds (Hemp seeds) of your choice as toppings in the Indian yogurt dip/sauce.
For vegans, use plain unsweetened dairy-free yogurt or Greek yogurt. Use sweetened yogurt if making it with fruits.
If you are not vegan, use full-fat plain unsweetened yogurt. If using Greek yogurt, add some water to dilute it while whisking.
Fat-free or low-fat yogurt can also be used. Homemade yogurt tastes amazing too.
If using cooked or steamed beets, just chop them and blend them directly with green chillies and curry leaves.
If using raw beets, peel and chop them first. Then grill them till they are slightly charred. Sprinkle garlic powder when grilling to infuse the flavors.
Then grind it as per the recipe. Grilled beets will give this vegan raita a nice earthy and rustic flavor.
This vegan beetroot raita or pachadi stays well in the fridge for 4-5 days. You can make it ahead of time and keep. It also freezes well for 2-3 months.
Thaw it overnight in the fridge and then use. There is no need to heat the raita. It should be served cold.
Yogurt-based recipes
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Recipe 📖
Vegan Beetroot Peanuts Raita
Equipment
Ingredients
- 1 beetroot
- 2 cups yogurt
- 1 teaspoon garlic powder
- 1 teaspoon chilly powder
- 1 teaspoon cumin powder
- Salt
For the tadka
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 5-6 curry leaves
- 1 tablespoon peanuts
Instructions
- Roughly chop or slice the cooked beets and transfer them to a blender. Add green chillies, and part of the curry leaves to the blender.
- Blitz to make a smooth puree. Add a few tablespoons of water if needed when grinding.
- To a serving bowl, add yogurt. Whisk till it's smooth.
- Add the spices like chilly powder, cumin powder, and garlic powder.
- Now add the beetroot puree to the bowl. Mix it all together.
To prepare the tadka
- To a tadka pan, add oil. Temper mustard seeds. Once they crackle, add the peanuts and the rest of the curry leaves. Fry for 30 seconds. Pour this tadka over the vegan raita and mix.
- Cover with a lid and store it in the fridge till it's time to serve. Beetroot pachadi tastes the best when served chilled.
Notes
Nutrition
What a pretty color and flavorful dip dear. Loved it!