Beetroot Raita
Beetroot Raita is a yogurt based Indian accompaniment made with yogurt, beets, green chilli, and some spices. It is a perfect accompaniment to serve with spicy rice dishes like vegetable pulao, capsicum pulao, biryani, tava pulao, and different types of parathas. This raita can be made by either using cooked beetroot or uncooked beetroot. In this recipe, raw beetroot is peeled and grated and then mixed with yogurt and spices, but if you prefer, you can cook the beetroot first and then either chop, grate, or puree it and then mix it with other ingredients as per your choice.
| Ingredients: |
| 1 cup full fat Plain Curd (yogurt/dahi) (250 ml) |
| 1/2 cup peeled and grated Beetroot |
| 1/2 small Green Chilli, finely chopped |
| 1 tablespoon finely chopped Coriander Leaves |
| 1/2 teaspoon Roasted Cumin Powder |
| 1/4 teaspoon Black Salt or Chaat Masala Powder |
| Salt, to taste |
Directions:
- Take 1 cup full fat Plain curd (yogurt/dahi) in a medium bowl.
- Whisk until smooth.
- Add 1/2 cup peeled and grated beetroot, 1/2 small green chilli (finely chopped), 1 tablespoon finely chopped coriander leaves, 1/2 teaspoon roasted cumin powder, 1/4 teaspoon black salt (or chaat masala powder), and salt to taste.
- Mix well. Beetroot raita is ready for serving. Serve it with your favorite pulao in the lunch.
Tips and Variations:
- You can use the cooked beetroot in this recipe. Either boil the whole beetroot in water in a pressure cooker for 3-4 whistles or boil chopped beetroot in water in a pan for 7-8 minutes or until tender.
- Use full-fat plain yogurt to make a creamy thick raita.
- For variation, add finely chopped onion, grated cucumber, or grated carrot.
Taste: Creamy and Salty
Serving Ideas: Serve it with biryani, pulao or paratha of your choice. It can be also served as an accompaniment with a complete meal for lunch or dinner.