Beetroot Raita

Name: Beetroot Raita
Total time: 600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1.5 cups beetroot cooked (Boiled) & shredded; 3 cups Yogurt; As Per Taste Normal Salt; 1/4 cup water to adjust the consistency if needed; For tempering; 2 teaspoons Ghee; 2-3 Curry leaves; 1/2 teaspoon Mustard Seeds; 1/2 teaspoon Cumin seeds; Pinch Hing; 1 teaspoon pumpkin seeds; 2 teaspoon roasted peanuts crushed; 1 tablespoon water; Few sprigs of fresh coriander; As required mint finely chopped

Smruti Rana @smrutiskitchen

Vadodra

#Win
#Week8
#Jan
#W3
#cookpad
#winter
#cooksnap
This beetroot raita is made with chilled yogurt & shredded beets. Eat it as a salad with biryani. It is an easy Indian side dish.

Smruti Rana @smrutiskitchen

Vadodra

#Win
#Week8
#Jan
#W3
#cookpad
#winter
#cooksnap
This beetroot raita is made with chilled yogurt & shredded beets. Eat it as a salad with biryani. It is an easy Indian side dish.

Saved

Ingredients

10 min

3 servings

1.5 cupsbeetroot cooked (Boiled) & shredded
3 cupsYogurt
As Per TasteNormal Salt
1/4 cupwater to adjust the consistency if needed
Fortempering
2 teaspoonsGhee
2-3Curry leaves
1/2 teaspoonMustard Seeds
1/2 teaspoonCumin seeds
PinchHing
1 teaspoonpumpkin seeds
2 teaspoonroasted peanuts crushed
1 tablespoonwater
Few sprigs of fresh coriander
As required mint finely chopped

Saved

Steps

10 min

1

1) In a medium-sized mixing bowl whisk yogurt until smooth.
2) Add 2-3 tablespoon of water at a time to adjust the consistency.
3) Add beetroot and seasoning.
Check the taste and adjust the salt if needed.
2

Tempering--
1) In a small saucepan heat up the ghee.
Once warm add in cumin, and mustard seeds.
2) When it starts to splutter add in curry leaves, peanuts, sunflower seeds, and hing.
3) Immediately followed with a tablespoon of water.
3

4) Now add the tadka to the raita and cover it with a lid immediately.
5) Add in fresh herbs if desired.
This raita is best served chilled.
Refrigerate for at least an hour before serving.
Stir well before serving.