Beetroot Raita has this beautiful mix of nicely roasted, tender beetroot pieces which are assembled together with fresh curd, crushed peanuts. To retain the simplicity of this humble accompaniment, it is seasoned with the tadka of mustard seeds, curry leaves, dry red chillies, which completely enhances the taste of this desi dip. Here is how to make it.
As per me, beetroot or chukandar is one of the most understated vegetable despite being so versatile.
We often think that beetroot can be savoured just for salad or can be used for making Bombay Style Desi Sandwich, but, I seriously beg to differ.
With umpteen benefits of eating beetroot already known, I thoroughly try and use them as often as I can for different recipes.
In fact, my love for beetroot is so evident that right from the desserts like Beetroot Halwa till accompaniments like Beetroot Pachadi, Beetroot Koshimbir, Beetroot Thayir and Beetroot Poriyal, I have tried it all.
And recently, during my daily culinary research, I also came to know that beetroot not only lowers blood pressure, boosts stamina but also combats inflammation.
Plus, it prevents cancer and detoxifies as well.
So, with freshly bought beetroots, I wondered why not try hands on a tangy, sweet accompaniment made using the former? Thus, the recipe of Beetroot Raita got ideated.
I make raita very frequently and it’s mostly Cucumber Raita, Carrot Raita, Mango Raita or Boondi Raita.
But this time, I made a variation by adding beetroot to it and it turned out delicious.
Roasted Beetroot Raita has this beautiful mix of nicely roasted, tender beetroot pieces which are assembled together with fresh curd, crushed peanuts.
To retain the simplicity of this humble accompaniment, it is seasoned with the tadka of mustard seeds, curry leaves, dry red chillies, which completely enhances the taste of this desi dip.
Ingredients
Health Benefits
Curd (Yogurt) is a very good source of vegetarian protein and both curd and beetroot help lower blood pressure.
Beetroot reduces toxic cells from the blood and also fights inflammation.
Smoky, sweet and subtly tangy, Roasted Beetroot Raita can be made anytime by anyone within short notice.
Follow this quick recipe and try it today itself, your feedback shall be awaited:
Variations
You can roast the beetroot instead of boiling them. Once they are softened, puree them.
Add chopped onion, tomatoes and cucumber to this raita to make it more filling and healthier.
Grated cucumber also goes very well with this raita. Just grate the cucumber and add it in the finished raita.
You can even add grated carrot to this raita for a change of taste and make beetroot carrot raita.
Tempering is optional. You can serve the raita without it as well.
Instead of peanuts, you can also add almonds, cashew nuts and raisins in this raita.
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Step By Step Recipe
Heat water in a pan. Once it comes to a boil, add beetroot and cook until they are softened.
Drain the water and add the beetroot in a grinder. Grind to make a smooth puree.
Whisk the yogurt until smooth.
Add beetroot puree, salt, roasted cumin powder and green chilli and mix well.
Add water to make the raita little thinner.
Heat oil in a pan.
Once the oil is hot, add mustard seeds and curry leaves and let them crackle for a few seconds Add dry red chillies and peanuts and fry until they are crispy.
Pour the tempering over the raita. Serve chilled.
Beetroot Raita Recipe
Ingredients
- 100 g Beetroot
- 2 cups Yogurt
- Salt to taste
- 1 tsp Roasted Cumin Powder
- 2 tsp Green Chilli (Chopped)
- 2 tbsp Vegetable Oil
- ½ tsp Mustard Seeds
- 10-12 Curry Leaves
- 2 Dry Red Chillies
- 2 tbsp Peanuts (Crushed)
Instructions
- Heat water in a pan.
- Once it comes to a boil, add beetroot and cook until they are softened.
- Drain the water and add the beetroot in a grinder.
- Grind to make a smooth paste.
- Whisk the yogurt until smooth.
- Add beetroot puree, salt, roasted cumin powder and green chilli and mix well.
- Add water to make the raita little thinner.
- Heat oil in a pan.
- Once the oil is hot, add mustard seeds and curry leaves and let them crackle for a few seconds
- Add dry red chillies and peanuts and fry until they are crispy.
- Pour the tempering over the raita.
- Serve chilled.
Did you make this recipe? Let me know!