In a bowl, whisk the thick yogurt until smooth and creamy.
1 cup thick yogurt
Add the grated beetroot and chopped coriander leaves to the yogurt and mix well.
1 cup beetroot, 1/4 teaspoon coriander leaves
Add roasted cumin powder, red chili powder, black salt, regular salt, chaat masala and sugar over the mixture. Mix everything well.
1/2 teaspoon roasted cumin powder, 1/2 teaspoon chaat masala, 1/4 teaspoon red chili powder, 1/4 teaspoon black salt, salt, 1/4 teaspoon sugar
In a small pan, heat oil and add cumin seeds. Allow them to splutter, then pour the tempering over the raita.
1 tablespoon oil, 1/4 teaspoon cumin seeds, 6-8 nos curry leaves
Refrigerate the raita for at least 15 minutes before serving to enhance the flavors.
Serve the beetroot raita chilled as a refreshing side dish with biryani, pulao, or any Indian meal.
