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. 

step 2

Blend to make a smooth puree.

step 3

Add chilled plain yogurt to a bowl and whisk it until it is smooth and creamy.

step 4

Add the beetroot puree, salt, roasted cumin powder, and chopped green chilies to the bowl.

step 5

Mix well.

step 5

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.

step 6

Pour the tempering over the beet raita and stir well. Serve chilled.

step 6

For Detailed Beetroot Raita Recipe, Click on the "FULL RECIPE" below: