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You are here: Home / Raitas/Yogurt dips / How To Make Beetroot Raita

How To Make Beetroot Raita

2013-05-04 by Anjana Chaturvedi 10 Comments

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Beetroot Raita – 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.A nice accompaniment for Green chutney pulav  ,vegetable biryani and stuffed moong and palak parathas
how to make beetroot raita

 

how to make beet raita

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Print Recipe
5 from 1 vote

Beetroot Raita

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 people

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

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Filed Under: Raitas/Yogurt dips, Summer special, Uttar Pradesh Cuisine Tagged With: beetroot, chukandar, dip, Main course, Raita, Raita/Dips, side dish, yoghurt

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Comments

  1. sushmita pandit says

    2013-05-06 at

    Am sure tat must be a very tasty dip.

    Reply
  2. Rafeeda AR says

    2013-05-05 at

    really lovely color…

    Reply
  3. kitchen queen says

    2013-05-04 at

    Ooh love the bright pin colour.Delicious and finger licking raita.

    Reply
  4. Sanoli Ghosh says

    2013-05-04 at

    Lovely coloured raita, healthy and creamy.

    today's post:
    http://sanolisrecipies.blogspot.in/2013/05/bread-upma.html

    Reply
  5. Vijayalakshmi Dharmaraj says

    2013-05-04 at

    It looks so beautiful dear…

    Reply
  6. Kaveri Venkatesh says

    2013-05-04 at

    Looks Beautiful, Anjanaji! Can finish that bowl just for its color and creaminess

    Reply
  7. Beena.stephy says

    2013-05-04 at

    Healthy . nice presantation

    Reply
  8. Aara Shaikh says

    2013-05-04 at

    perfectly healthy!!!

    Reply
  9. Sona S says

    2013-05-04 at

    delicious raita.

    Reply
  10. Preety says

    2013-05-04 at

    ooooh love the bright color of raita

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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