Beetroot Raita
Boiled and Grated beetroots added in spicy yogurt to make a healthy dip
Servings: 4 people
Calories: 128kcal
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