Go Back Download PDF
–+ servings

beetroot raita

A south Indian raita, or pachadi. This is a vibrantly coloured dish, with fresh crunchy beetroot, cooling yoghurt and a hint of spice.
a serving bowl of beetroot raita
prepare: 5 minutes
cook: 2 minutes
chill: 1 hour
total time: 1 hour 7 minutes
difficulty: moderate
yield: 4 servings
calories: 98 kcal
diet: gluten free, vegetarian
cuisine: Indian, keralan

ingredients

to temper

instructions

  • Mix together the beetroot, yoghurt, salt and pepper in a bowl. Cover and refrigerate for one hour, or until ready to serve.
  • When ready to serve, heat the oil in a small pan and add the mustard seeds. When they pop, add the sesame seeds and curry leaves and keep on the heat until the sesame seeds start to colour.

to serve

  • Pour this tempered oil over the beetroot and yoghurt, stir once and serve.

notes

  • Do not add the tempered oil until ready to serve.

private notes

This feature is only available to subscribers.

nutrition

Serving: 75 g | Calories: 98 kcal | Carbohydrates: 6 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 8 mg | Sodium: 340 mg | Potassium: 190 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 184 IU | Vitamin C: 62 mg | Vitamin D: 1 µg | Calcium: 105 mg | Iron: 1 mg