Beetroot Raita Recipe
Transform your regular raita with this vibrant Beetroot Raita. Enjoy the refreshing twist!
Equipment
- 1 grater
- 1 bowl
Ingredients
- 1 cup beetroot cooked and grated
- 1 cup thick yogurt
- 1/4 teaspoon coriander leaves chopped
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon chaat masala
- 1/4 teaspoon red chili powder
- 1/4 teaspoon black salt
- salt to taste
- 1/4 teaspoon sugar
Tempering
- 1 tablespoon oil
- 1/4 teaspoon cumin seeds
- 6-8 nos curry leaves
Instructions
- 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.
Notes
- Use young and tender beetroots for the best flavor and color.
- Grate the beetroot finely so that it blends well with the yogurt.
- For a creamier texture, use hung curd (strained yogurt).
- Allow the beetroot raita to chill in the refrigerator for a while before serving.