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5 from 1 vote

Vegan Beet Root Cucumber Pachadi (Raita)

Prep Time5 minutes
Cook Time5 minutes
Course: Appetizer, Side Dish
Cuisine: Indian
Keyword: beet, beetroot, cucumber, curry, pachadi, raita, yoghurt, yogurt

Ingredients

  • 1 small beet peeled
  • 1 cucumber peeled, seedless or seeds removed
  • 2 cups dairy free yogurt such as Forager Cashewgurt
  • 1 handful chopped cilantro leaves for garnish

Tadka

  • 1 tsp mustard seeds
  • 1 green chili or 1/2 serrano
  • 1/4 tsp asafoetida powder
  • 3-4 curry leaves
  • 2-3 tbsp mild oil for sauteing

Instructions

  • In a mixing bowl, grate the cucumber and beet. If possible, remove the seeds and soft center. from the cucumber.
  • Add 2 cups of plant based yogurt and stir.
  • Add 1 tbsp water at a time until raita achieves desired consistency. Careful not to add too much--it will thin out even more as cucumber releases water.
  • Add 1 tsp salt, or more to taste.

Prepare the Tadka

  • Heat 2-3 tbsp oil in a pan. Add mustard seeds as they heat.
  • Once mustard seeds begin to sputter add green chilies and stir
  • Add the curry leaves. They will sputter considerably, especially if rinsed. Allow them to crisp up for no more than 1 minute.
  • Add this Tadka to the raita.
  • Garnish with cilantro and serve