Beetroot Podi Salad

Beetroot Podi Salad is the kind of dish that makes kids actually lean in — bright colours, a gentle crunch, and that slightly sweet, mildly spiced warmth that only Earthy Beetroot Podi brings. It comes together in ten minutes with whatever's in the fridge: cucumber, corn, carrots, a squeeze of lime. The podi does all the seasoning work, so there's nothing complicated here.

Prep: 10 min  |  Cook: 0 min  |  Serves: 2  |  Difficulty: Easy

Ingredients

• 2 tsp  Earthy Beetroot Podi
• 1 cup  cucumber, diced into small cubes
• 1/2 cup  sweet corn kernels (boiled or tinned)
• 1/2 cup  carrot, grated or diced fine
• 1/2 cup  pomegranate seeds
• 1 tsp  lime juice
• 1 tsp  ghee (neyyi) or cold-pressed groundnut oil
• a pinch  salt (adjust to taste)
• 1 tbsp  roasted peanuts (pallilu), roughly crushed

Method

1. Add the diced cucumber, corn, carrot, and pomegranate seeds into a wide mixing bowl — the colours should already look cheerful.
2. Drizzle the ghee or groundnut oil over the vegetables and toss gently so everything gets a light coat.
3. Sprinkle the Earthy Beetroot Podi evenly over the salad. You will see the deep reddish-pink dust settle across the vegetables — that is the beetroot and dal blend doing its work.
4. Add the lime juice and a pinch of salt. Toss everything together from the bottom up so the podi coats each piece without clumping.
5. Taste and adjust — add another half teaspoon of podi if you want more warmth, or a little more lime for brightness.
6. Scatter the crushed pallilu on top just before serving for crunch. Serve immediately while everything is still fresh and vivid.

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✓ High Protein  |  ✓ High Fibre  |  ✓ Rich in Iron  |  ✓ Rich in Potassium