Scribbled Underline 2
Heat water in a pan over medium-high heat. Once the water comes to a boil, add the beetroots. Cover the pan with a lid and cook until they are softened.
Drain the water and add the beetroot to a blender along with ¼ cup of cold water.
Blend to make a smooth puree.
Add chilled plain yogurt to a bowl and whisk it until it is smooth and creamy.
Add the beetroot puree, salt, roasted cumin powder, and chopped green chilies to the bowl.
Heat oil. Once the oil is hot, add mustard seeds and curry leaves and let them crackle for 4-5 seconds. Add dry red chilies and peanuts to the skillet and fry until they are crispy and golden brown in color.
Pour the tempering over the beet raita and stir well. Serve chilled.
For Detailed Beetroot Raita Recipe, Click on the "FULL RECIPE" below: