Beetroot Raita Recipe (Beet Raita)
Servings: 4 people
Calories: 187kcal
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 under 20 minutes using simple ingredients. Here is how to make it.
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Ingredients
For The Raita
- 4 ounces beetroots 100 g or 1 medium-sized, peeled and cut into ½ inch cubes
- ¼ cup water plus 2 cups for boiling the beets
- 2 cups chilled plain yogurt (dahi, curd)
- ½ teaspoon salt or to taste
- 1 teaspoon roasted cumin powder
- 2 teaspoons finely chopped green chilies or to taste
For Tempering
- 2 tablespoons oil
- ½ teaspoon brown mustard seeds
- 10-12 whole curry leaves
- 2 whole dry red chilies
- 2 tablespoons crushed raw peanuts
Instructions
Cook The Beetroot
- Heat 2 cups of 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 (8-10 minutes).
- Note – You can also cook the beetroot in a traditional pressure cooker or instant pot. I am sharing the methods in notes, just in case you want to check.
- Drain the water and add the beetroot to a blender along with ¼ cup of cold water. Blend to make a smooth puree.
- Tip – You can use the leftover water from boiling the beets to make curries or knead the dough.
Make The Raita
- Add yogurt to a bowl and whisk it until it is smooth and creamy.
- Add the beetroot puree, salt, cumin powder, and green chilies to the bowl and mix well.
- Note – You can add some water to thin the raita if it is thick for your liking. The ideal consistency should be like that of custard.
Temper The Raita
- Heat oil in a small skillet over medium-high heat.
- Once the oil is hot, add mustard seeds and curry leaves and let them crackle for 4-5 seconds.
- Add dry red chilies and lightly crushed 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.
- Tip – Save some tempering for garnishing.
Notes
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.
Nutrition
Calories: 187kcal | Carbohydrates: 12g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 16mg | Sodium: 96mg | Potassium: 390mg | Fiber: 2g | Sugar: 9g | Vitamin A: 430IU | Vitamin C: 85mg | Calcium: 176mg | Iron: 1mg