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5 from 1 vote

Beetroot thayir pachadi

South Indian style Beetroot thayir pachadi, a colourful accompaniment for south Indian lunch. The colour of the raita is really pretty and attractive with the natural colour from beetroot.
Prep Time5 mins
Cook Time7 mins
Course: Side Dish
Cuisine: Indian
Servings: 2


  • Beetroot - ½ cup grated
  • Curd - ½ cup plain yogurt
  • Milk - ¼ cup
  • Salt as needed
  • Oil - 1 tsp

To temper

  • Oil - 1 tsp
  • Mustard - ½ tsp
  • Urad dal - 1 tsp
  • Asafoetida - a pinch
  • Green chilli - 1 finely chopped
  • Curry leaves - 1 sprig


  • 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.