Beetroot Raita (Beet Raita, Chukandar Ka Raita) is an Indian accompaniment made using yogurt, beet, and a few spices. This raita tastes great with any Indian food and comes together in under20 minutes using simple ingredients. Here is how to make it.
Be careful while handling the beets. They leave permanent marks on the cloths and color the surfaces that come into their contact. Use an old chopping board and knife and wear an apron.Cook Beets In Instant Pot - Wash the beets well with water and chop off ½-inch pieces from the top and bottom. Add 1 cup of water to the inner insert of the instant pot. Keep a trivet and keep the beets over the trivet. Secure the lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 15 minutes at high pressure. Once the timer goes off, release the pressure manually by moving the valve to the venting position (Use the back of a spoon to move the valve). Open the lid and take out the cooked beets using a tong. Let them cool, then peel off the skin. Grate, chop or puree and use to make the raita.Cook Beets In A Traditional Pressure Cooker - Wash the beets well with water and chop off ½-inch pieces from the top and bottom. Add them to a pressure cooker along with 1 cup of water. Pressure cook for 1 whistle on high heat. Then reduce the heat to low and cook for 8 minutes. Remove the cooker from heat and release the pressure. Open the lid and take out the cooked beets using a tong. Let them cool, then peel off the skin. Grate, chop or puree and use to make the raita.You can roast the beetroot in an oven or air fryer instead of boiling them.Make Raita Without Cooking the Beets - Peel the beetroots and grate them using the small hole of a box grater. Then mix the grated beets with the yogurt and spices and your raita with uncooked beets is ready.You can easily scale the recipe if making it for a crowd.VariationsTo make the raita healthier, use fat-free yogurt.You can cook the beets ahead and refrigerate for up to 4-5 days.Add chopped onions, tomatoes, and cucumber to this raita to make it more filling and healthier.You can even add grated carrot or shredded cabbage to this raita for a change of taste.Tempering is optional. You can serve the raita without it as well. You can also replace vegetable oil with sesame oil, coconut oil, or ghee.Replace peanuts with almonds or cashew nuts for a taste change.Add beetroot powder instead of fresh beets to this raita to make it quicker.You can also add a teaspoon of white urad dal to the tempering for a nice crunch. Cumin seeds are also a great addition to tempering.