Beetroot raita is an Indian side dish made with grated beets, cool yogurt, and a quick tempering (tadka) of cumin and green chilies. It's ready in 25 minutes and works as well scooped up with roti or naan as it does spooned alongside a curry, biryani, or bowl of rice.
Save This Recipe
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from MyGoodFoodWorld
If you love cucumber raita, this beetroot raita will give you that same cooling contrast with a little more color.
Also known as chukandar ka raita (Hindi), beetroot thayir pachadi (Tamil Nadu), or beetroot perugu pachadi (Telugu). I'll use these names throughout the post.
I've made this beetroot raita more times than I can count, and it's still one of my favorite dishes to bring to the table.
Just six ingredients, ready in half an hour, and naturally gluten-free, nut-free, and allium-free (no onion, no garlic). It's also one of the prettiest things I make - I can never resist photographing it before it disappears.
Cooking without onion or garlic? Browse my no-onion, no-garlic recipes or my full allium-free recipe collection for more ideas.
This post includes helpful tips, but if you're in a hurry, use the "Jump to Recipe" or section links to skip ahead.
Jump to:
Ingredients Notes for beet raita recipe
Just 6 ingredients to make this healthy and delicious dish.
Check the recipe card for quantities.
Beetroot: Use fresh ones if you can. You can use ready-boiled, vacuum-packed ones that are sold in supermarkets.
Yogurt (dahi): I use full-fat Greek yogurt. Thick and creamy yogurt gives this raita the best taste and texture. Yogurt that says "naturally set" or "with live cultures" has a tartness that goes so well with beetroot.
Chilies: I use fresh, green finger chilies; they add gentle heat to this sweet-tart dish. Adjust the quantity as per your preference.
Water: You will need 2 to 3 tablespoons of water to cook the beetroot.
Additional garnish: This is totally optional, but you can fry some roasted cumin and fresh cilantro to finish off the dish.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
How to make beetroot raita
You have two ways to go here, and both are completely fine.
- Cook it briefly, my way: I mince or grate the beetroot raw (this helps it cook faster), then cook it for 6 to 7 minutes with a quick cumin-and-chili tadka. It keeps a little bite in the beets and lets them soak up the ghee and spices as they cook - it's the texture I grew up with.
- Boil it ahead: Prefer to prep in advance? Boil the beetroot whole (a pressure cooker or Instant Pot both work), then peel and grate it once cool. Boiled beetroot keeps for 2 to 3 days in the fridge, so raita is just a quick tadka away.
Either way works - it's a question of texture and how much time you have.
Also, see the video below.
Step 1: Prep the ingredients.
Wash, peel, and grate or mince the beetroot. Use a food processor to mince.
Cut the chilies into halves, lengthwise.
Step 2: Cook the beets.
Place a skillet on medium-high heat. Add ghee and cumin seeds. Fry till the cumin seeds darken.
Add green chilies. When you see blisters on them, add the shredded beets, salt, and water. Turn the heat down to medium, cover, and cook for 6 to 7 minutes.
I like the beetroot slightly crunchy. If you like yours soft-cooked, give it another 2 to 3 minutes.
Take off from the heat and set aside to cool.
Top tip: Cool for at least 10 minutes, or longer if you can. If you are in a rush, put it in the fridge to cool it faster.
Step 3: Assemble the raita.
The beetroot should be completely cool before you add the yogurt. Adding yogurt to hot beetroot will curdle it.
Garnish as you like (totally optional, though):
- ½ teaspoon cumin and ¼ teaspoon mustard seeds fried in ghee
- more chilies, finely chopped
- fresh herbs (cilantro, mint, curry leaves, or dill)
- a teaspoon of roasted cumin powder.
Recipe notes and tips
Consistency: This raita is thicker than cucumber raita and tomato raita. You can, if you want, add some buttermilk, kefir, or some water to make it runnier, although the thicker consistency makes it perfect for scooping with something like a turmeric roti or naan.
Ghee or oil: I have always made this recipe with ghee only. You can use oil if that is what you prefer. Coconut oil will work well with this recipe.
Make it ahead: Mince, cook, and season the beetroot (through step 4) up to 3 days in advance and keep it in the fridge. When you're ready to eat, stir in the yogurt, and the raita will be ready in about 5 minutes.
Beetroot: Beets are notorious for the bright pink stains that they leave on your fingers and chopping board. This is why I mince them in the food processor rather than grate them. And the stains on your fingers will go away in a few washes!
Padma's top tip: To get rid of the stains, rub your fingers and the chopping board with a wedge of lemon or some vinegar. Alternatively, wear gloves.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Variations to beet raita
Want more veg in it? My cucumber beetroot salad takes that same sweet-tart combination in a heartier, more substantial direction - worth trying if you love this raita.
Dairy-free version: Swap the yogurt for any dairy-free yogurt of your choice - coconut, cashew, and peanut yogurt all work well. Use a neutral oil instead of ghee for the tadka. The texture will be slightly different, but just as good.
Vrat-friendly: Swap regular salt for sendha namak (rock salt) to make this suitable for fasting days.
What flavors go well with beetroot?
Cumin, chilies, paprika, ginger, and mustard seeds all work beautifully with beetroot, along with a bit of tanginess from lemon juice or yogurt.
Beetroot's natural sweetness means you can add a fair amount of spice without it becoming overwhelming.
Serving and storage suggestions
You can serve this beet raita as a side to any main meal, as a filling or dip, or on its own as a snack.
If you are a fan of wraps, serve it in a roti or naan of your choice, with some amla mint chutney, and a salad of your choice.
Or if you are a fan of rice, serve it with biryani to make a classic combination - or a vegetable pulao for a simple, satisfying plate.
Alternatively, if you like grain-free dinners, serve it with buckwheat naan and cabbage poriyal.
What to do with leftover raita?
- Use it as a dip with tortilla chips, poppadoms, samosas, or veggie sticks
- Spread it on a wrap or sandwich
- Spoon it over canapés as a topping
Storing in the fridge: Store it in a fridge-safe container with a lid, and the beetroot raita will keep for up to 3 days. Stir before serving and serve cold.
FAQs
Beetroot with yogurt, also known as beetroot raita or chukandar ka raita, thayir pachadi, or perugu pachadi, is the perfect accompaniment to a spicy curry or a biryani. The sweetness of the beetroot and the tanginess of the curd make this a refreshing dish with your meal, especially on a hot summer's day.
Beets are naturally sweet. Adding spices such as cumin, mustard seeds, and chilies will make beets taste even more delicious and also balance their natural sweetness.
No, you do not have to peel the beetroot before boiling it. Boil them with their skin, top, and tail intact so that the color does not bleed into the water. When the beets are boiled until tender, their skin will peel off easily.
Yes - beetroot raita is a light, nutrient-dense side. Beets are a good source of fiber, folate, and potassium, and yogurt adds protein and probiotics. At just 88 calories per serving (see the recipe card for the full breakdown), it's an easy way to add a lower-calorie, high-fiber side to a meal without weighing it down. Cleveland Clinic has a good rundown of what beets bring to the table if you want to go deeper.
Yes. Swap the dairy yogurt for a thick, plain coconut or cashew yogurt, and use a neutral oil instead of ghee for the tadka. The texture will be slightly different, but just as delicious.
Made this recipe? I'd love to know what you think! Leave a ★★★★★ rating and a review below; it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don't forget to subscribe to my newsletter, where I share free recipes, tips, and more!
📖 Recipe
Beet Raita (Beetroot Raita with Tadka)
Save This Recipe
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from MyGoodFoodWorld
Ingredients
Equipment
Instructions
- Wash and peel it. Grate or mince.1 big (200g; 7¾ oz) beetroot
- Cut the chilies into halves, lengthwise.2 green chilies
- Measure the rest of the ingredients.
- Place the skillet on medium-high heat. Add ghee and cumin seeds. Fry till the cumin seeds deepen in color.1 teaspoon ghee, 1 teaspoon cumin seeds
- Add the green chilies and fry for a few seconds. When you see blisters on them, add the beetroot, salt, and water. Turn the heat down to medium, cover, and cook for 6 to 7 minutes.¾ teaspoon salt, 2 tablespoons water
- Take off the heat and set aside to cool.
- Place the cooked beetroot in a bowl. Add yogurt. Mix well.1 and ¼ cups yogurt
- Garnish as you like (totally optional, though).1 teaspoon bhuna jeera, 2 teaspoons chopped cilantro
- Serve it with a meal or enjoy it as a meal/snack on its own.
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Video
Notes
- Beetroot: I use fresh beets. You can use ready-boiled, vacuum-packed ones.
- Yogurt: For a thick and creamy texture, I prefer to use full-fat Greek yogurt. Feel free to use any yogurt of your choice, dairy or plant-based.
- Ghee or Oil: I have always made this recipe with ghee only. You can use oil if that is what you prefer. Coconut oil will work well with this recipe.
- Consistency: This dish has a thick and creamy texture and is perfectly scoopable with your roti or naan. If you prefer a slightly runny texture, you can add in some kefir or buttermilk.
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
swathi iyer says
Beetroot raitha looks delicious perfect treat for hot days. Here it is a heat.
Padma Kumar says
Thank you Swathi. I loved it chilled on a warm day.
Deborah Leader says
I used non dairy yogurt and it was divine. Loved the addition of cumin seeds.
Padma Kumar says
Non dairy yogurt is a great idea Deborah! So glad you liked it.
Jerika says
YUM! What an awesome combination! This beetroot raita is so delicious and right amount of sweetness that I'm looking for. Thanks!:)
Padma Kumar says
Its that sweet tart balance of the beetroot and the yogurt that I love about this recipe. Thank you Jerika.
Marcellina says
I've made cucumber raita but never with beetroot. This recipe has come at a perfect time because I've got beetroots almost ready in the veggie garden. Looking forward to trying this recipe!
Padma Kumar says
Yay! So happy that you will be trying it soon.
Jacqueline Debono says
I love beetroot and this beetroot raitha was so delicious and easy to make. I'll definitely be making it time and again!
Padma Kumar says
It is our family's favorite. Thank you.
Ranjana says
Yummy and easy to cook 😋👌
Padma Kumar says
Thank you so much Ranjana. Indeed is it such a delicious dish. Hope you can make it soon.