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Beetroot & yogurt pachadi dip

Beetroot & yogurt pachadi dip

A cold pachadi is a Tamil dish that you can dip a poppadom into or serve alongside spicier curries to cool them down. A great addition to any party.

5 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves4
  • CourseAccompaniment
  • Prepare10 mins
  • Cook-
  • Total time10 mins

Ingredients

  • 300g cooked baby beetroot, rinsed and roughly chopped
  • 150ml Greek yoghurt
  • Pinch Cooks' Ingredients Asafoetida
  • 8 cardamom pods, seeds finely ground

Method

  1. Mix everything except ½ the groundcardamom together in a small bowl; season with salt. Sprinkle over the remaining cardamom and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

343kJ/ 82kcals

Fat

2.8g

Saturated Fat

1.8g

Carbohydrates

8.8g

Sugars

8g

Fibre

0.9g

Protein

4.9g

Salt

0.2g

Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating