Bright, vibrant, and packed with nutrition, Beetroot Raita is a delightful twist to the classic Indian yogurt side dish. With its naturally sweet and earthy notes, beetroot blends beautifully with creamy curd to create a refreshing accompaniment that not only tastes good but also looks stunning on the plate. This raita is a feast for the eyes and the palate — mildly spiced, cooling, and incredibly nourishing. Rich in iron, fiber, and antioxidants, beetroot raita makes a great side for spicy rice dishes, parathas, or even a light summer meal on its own. Whether you're looking to include more vegetables in your diet or simply want to jazz up your everyday meal, this quick and easy recipe is sure to impress both kids and adults alike.
Ingredients:
Beetroot – 1 medium (grated or
finely chopped)
Curd / Yogurt – 1 cup (fresh and
thick)
Green chilli – 1 (finely chopped,
optional)
Ginger – ½ tsp (grated, optional)
Cumin powder – ½ tsp (roasted)
Salt – to taste
Coriander leaves – 1 tbsp (chopped)
For tempering (optional):
Oil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – few
Hing/asafetida – a pinch (optional)
Method:
- Wash, peel, and grate the beetroot. Steam or boil it with a little water until soft (about 5–7 minutes). Allow it to cool completely. Instead you can also cook whole beetroot for 3 whistles in a Pressure cooker (it should be firm, not to overcook), then peel & grate which is very simple & I mostly do this way.
- In a bowl, whisk the thick curd until smooth. Add salt, roasted cumin powder, and ginger, and chillies (if using).
- Add the cooled cooked beetroot to the curd. Mix well. Adjust consistency by adding a little water if it's too thick.
- Sprinkle chopped coriander.
- Heat oil in a small pan, add mustard seeds. Once they splutter, add curry leaves and a pinch of hing/ asafoetida. Pour this over the raita.
Notes:
- Use raw grated beetroot for a crunchier texture and more nutrients.
- Add finely chopped onions or cucumber for more variation.
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