Beetroot Raita is a vibrant and aromatic dish that not only improves the experience of your meal but also offers numerous health benefits. This refreshing side dish is yogurt based and combines the natral sweetnees of beetroots with the cooling properties of curd. This is a great addition to the spicy Indian meals and can be enjoyed as a healthy standalone snack as well.
Ingredients
- 1 Piece Beetroot (medium, grated)
- 1 Cup Thick Curd
- 0.5 Teaspoon Roasted Cumin Powder
- 0.5 Teaspoon Chaat Masala
- 1 Piece Green Chilli (finely chopped)
- 1 Tablespoon Coriander Leaves
- 0.5 Teaspoon Mustard Seeds
- 6 Piece Curry Leaves
- 1 Teaspoon Oil
- Black Salt
Cooking Instructions
First, grate a medium sized beetroot. Once done, you can either boil or steam it for about 2 to 4 minutes. Let it cool down and set it aside.
Take a bowl, whisk in curd. Add roasted cumin powder, black salt, and chaat masala to it. Mix it well.
Add the cooled and grated beetroot to the curd. Stir it well.
Now, take a small pan and heat oil in it. Add in mustard seeds, chopped green chilli, and curry leaves in it. Let them splutter for a few seconds.
Pour it over the raita and mix well. Garnish it with fresh coriander.
The Beetroot Raita is ready. You can serve it immediately or after refrigerating for a while.
Summary
Vibrant And Healthy Beetroot Raita Recipe
This vibrant and healthy beetroot raita is a delicious blend of grated beets, creamy yogurt, and aromatic spices. It’s a refreshing side dish which pairs perfectly with rice, roti, or any Indian meal.
Source : Canva
Ingredients
- 1 Piece Beetroot (medium, grated)
- 1 Cup Thick Curd
- 0.5 Teaspoon Roasted Cumin Powder
- 0.5 Teaspoon Chaat Masala
- 1 Piece Green Chilli (finely chopped)
- 1 Tablespoon Coriander Leaves
- 0.5 Teaspoon Mustard Seeds
- 6 Piece Curry Leaves
- 1 Teaspoon Oil
- Black Salt
Main Procedure
First, grate a medium sized beetroot. Once done, you can either boil or steam it for about 2 to 4 minutes. Let it cool down and set it aside.
Take a bowl, whisk in curd. Add roasted cumin powder, black salt, and chaat masala to it. Mix it well.
Add the cooled and grated beetroot to the curd. Stir it well.
Now, take a small pan and heat oil in it. Add in mustard seeds, chopped green chilli, and curry leaves in it. Let them splutter for a few seconds.
Pour it over the raita and mix well. Garnish it with fresh coriander.
The Beetroot Raita is ready. You can serve it immediately or after refrigerating for a while.
