Chuqandar raita /beetroot

Name: Chuqandar raita /beetroot
Total time: 1200 s
Yield: 2_3 servings
Cuisine: Pakistani
Ingredients: 250 gms Chukandar /beetroot; 250 gms dahi /yogurt; 1/2 tsp salt; Pinch black salt; 1/2 tsp black pepper powder; 1 green chilli chopped fine; 1 tsp zeera roasted and crushed; 1 tbsp oil; Few curry pattay; Pinch methi dana; 3_4 red dry chillies; 1 tbsp roasted peanuts /moong phali; Few dhania or mint leaves for garnish

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

#backtobasicsseries/raita
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As its raita series, so wanted to make something I ddnt made before, so decided to make with beet root. I found a recipe on pinetret and loved its colour, made today and it was a good try for those who like chuqander. Dekhte hi dil a gaya 😍

#backtobasicsseries/raita
#ambassador

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

#backtobasicsseries/raita
#ambassador

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Ingredients

20 mins

2_3 servings

250 gmsChukandar /beetroot
250 gmsdahi /yogurt
1/2 tspsalt
Pinchblack salt
1/2 tspblack pepper powder
1green chilli chopped fine
1 tspzeera roasted and crushed
For tarka :
1 tbspoil
Few curry pattay
Pinchmethi dana
3_4red dry chillies
1 tbsproasted peanuts /moong phali
Few dhania or mint leaves for garnish

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Steps

20 mins

1

Peel, wash and grate chuqander. Boil half of them and drain. Now roughly blend boiled and kachi beet root add its water if required.
2

Whisk yogurt add salt, black pepper, black salt, in it and mix.
3

Add chuqander puree in dahi and mix Add green chillies chopped and zeera roasted.
4

Give tarka /tempering
5

Put raita in serving bowl, heat oil add methi dana, curry pattay, red chillies and peanut when turning brown add over the raita. Keep covered for 10mins.
6

Can garnish with mint or dhania. It's so tasty and different.