Vegan Beetroot Peanuts Raita

Beetroot raita or Pachadi is an Indian Yogurt Dip/sauce that's a healthy side dish served with any meal. Make this vegan raita in 10 minutes!

Course condiment

Cuisine Indian

Prep Time 5

Cook Time 5

Servings people

Calories 58.44kcal

Author Priya Lakshminarayan

Equipment

1 Mixing Bowl
1 Tadka Pan

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

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.

Nutrition