Maayeka
You are here: Home / Recipes by Course / Raitas / Yogurt Dips / How To Make Beetroot Raita | Beetroot Raita Recipe

How To Make Beetroot Raita | Beetroot Raita Recipe

Jump to Recipe Print Recipe

Beetroot Raita – Boiled and Grated beetroots added in spicy yogurt to make a healthy dip

Beetroot Raita Recipe -Initially I don’t like beetroots much but due to its numerous health benefits I started using it ,I often make simple and healthy beetroot stir fry and this delicious beetroot raita .

Making Beetroot Raita  is very easy. Just boil whole beetroot in the pressure cooker for 2 whistles and then peel the beetroot. Now grate the beetroot with a medium grater. Whisk the yogurt and add all the spices and the grated beetroot. You can also add the tempering of cumin and curry leaves on top while serving. Chill in the refrigerator for some time and then serve the raita.

I loved the beautiful pink colour and slight crunch of grated beetroot in smooth and chilled yogurt. This Chukandar Ka Raita is a nice accompaniment for Green chutney pulav  ,vegetable biryani and stuffed moong and palak parathas
Beetroot Raita
You can also follow me on Pinterest , Facebook , Twitter , Youtube and Instagram for more delicious recipes and updates

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback! You can also click the recipe pic and share on Instagram with hashtag #maayeka

Print Recipe
5 from 2 votes

Beetroot Raita

 Boiled and Grated beetroots added in spicy yogurt to make a healthy dip

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Indian Cuisine
Keyword: beetroot raita, beetroot recipe, raita recipe
Servings: 4 people
Calories: 128kcal
Author: Anjana Chaturvedi

Ingredients

  • 2.5 cup Yogurt / Dahi
  • 2 Beetroot / Chukandar (medium)
  • 3/4 tsp Red Chilli powder / Laal mirch powder
  • 3/4 tsp Sugar / Chini
  • 1/3 tsp Black Salt / Kala Namak
  • to taste Salt / Namak
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 8 Curry Leaves
  • 1 Green Chillies / Hari Mirch chopped
  • 3/4 tsp Cooking Oil

Instructions

  • Wash beetroot well and then put in the pressure cooker with 1.5 cup water.
  • Pressure cook on medium heat till 3 whistles.
  • Take out from the cooker and wash or dip in cold water to stop further cooking.
  • Peel the beetroot and then grate it.
  • Take a big bowl and add yogurt in it and whisk well.
  • Now add grated beetroot,salt ,sugar and chili powder and mix it gently.
  • Heat oil in a small pan add cumin seeds and green chili,then add curry leaves.
  • Pour this tempering in the yogurt mixture and mix.
  • Chill before serving.

Notes

Serving suggestions-serve with any rice preparation or Indian bread

Nutrition

Calories: 128kcal | Carbohydrates: 13g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 341mg | Potassium: 387mg | Fiber: 2g | Sugar: 11g | Vitamin A: 358IU | Vitamin C: 44mg | Calcium: 206mg | Iron: 1mg

Reader Interactions

Comments

5 from 2 votes (2 ratings without comment)