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.
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.