Beet root raita Kerala style

Name: Beet root raita Kerala style
Total time: 1500 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 c steam cooked, peeled, and grated; 3 c curd Preferably homemade; 1/2 c coconut Pieces; 1 green chili; 1 tsp mustard seeds; 1 tsp cumin seeds; 4 curry leaves; 1 tbsp coconut oil; 1 tsp mustard seeds; 1 dried red chili; 8 curry leaves; 1 pinch asafoetida; to taste Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#SD3
Beet root purifies blood. This recipe is Kerala specialty as such it includes coconut paste and coconit oil

Lakshmi Sridharan Ph D @cook_19872338

USA

#SD3
Beet root purifies blood. This recipe is Kerala specialty as such it includes coconut paste and coconit oil

Saved

Ingredients

25 mins

6 servings

1 csteam cooked, peeled, and grated
3 ccurd Preferably homemade
Coconut paste:
1/2 ccoconut Pieces
1green chili
1 tspmustard seeds
1 tspcumin seeds
4curry leaves
Tempering:
1 tbspcoconut oil
1 tspmustard seeds
1dried red chili
8curry leaves
1 pinchasafoetida
to tasteSalt

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Steps

25 mins

1

Make a checklist; keep all required ingredients close by
2

Make a checklist; keep all required ingredients close by
3

Paste: Make a smooth paste of the paste ingredients with ½ c of water in a blender
Steam cook the beet root in a bowl without adding water. 50% of cooking should do. Cool, peel grate. Make a coarse paste of the grated beet in a blender.
4

Over medium heat in sauce pan cook the beet with the coconut paste with 1/4 c water for five minutes.
Whisk the curd in a bowl and add this to the saucepan containing the beet. Mix, turn off the heat after a minute.
Over medium heat, heat the coconut oil in a sauce pan. Stir in mustard seeds, let it splatter, Then stir in cumin seeds, asafoetida, chili and curry leaves, 2 mins. Turn off the heat.
5

Add the tempered ingredients to the beet, salt to taste. Nutritious colorful raita is ready. Cool before serving

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Lakshmi Sridharan Ph D @cook_19872338

on May 17, 2022 23:59

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography