Beetroot thayir pachadi or beetroot raita, a colourful accompaniment for south Indian lunch. The colour of the raita is really pretty and attractive with the natural colour from beetroot.
I have not tried thayir pachadi with beetroot before. Only make with carrot, the same way as this. When I wanted to try different thayir pachadi other than the regular vendakkai thayir pachadi; cucumber thayir pachadi or nellikai thayir pachadi, I had beetroot in stock, so made this for lunch as accompaniment.
I love thayir pachadi as side dish for sambar sadam or paruppu sadam. Check out other beetroot recipes.
Step by step pictures
- Peel beetroot, grate it finely. In a kadai, heat oil and saute this grated beetroot. It takes a while to get cooked. You can sprinkle little salt and cook covered in low flame. If gets burnt, sprinkle water and cook. Once cooked and becomes soft, transfer to a plate and cool down.
- In a mixing bowl, place curd, milk and salt. Beat until smooth.
- Add the cooked beetroot and mix.
- Temper with the items given under ‘to temper’ in order and mix.
Serve as accompaniment for rice.