Beetroot raita

Beetroot raita is the perfect accompaniment to plain rice as well as pulao and biriyani. A color and taste both gives coolness to our eyes and taste buds. Beetroots are grated, cooked and added to whisked yoghurt and add some tadka.  So simple it is.

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Preparation time :  10 minutes

Cooking time : 5 minutes

Serves :  4 – 5

Ingredients :

  1. Beetroot – 1, grated
  2. Yoghurt – 2 cups
  3. Green chilly – 1 slitted
  4. Salt – to taste
  5. oil – 1 teaspoon
  6. Mustard seeds – 1/2 teaspoon
  7. Cumin seeds – 1/2 teaspoon
  8. Curry leaves – 5 leaves

Method  :

  • Cook the grated beetroot in a pan, add a pinch of salt and 2 tablespoons of water, till soft. Keep it aside to cool completely.
  • Take yoghurt in a bowl and whisk till creamy . Add green chilly, cooled beetroot and mix well. Check for salt and add if needed.
  • heat oil in a pan, add mustard seeds, when crackles add cumin seeds, curry leaves. add the tadka to raita.

Beetroot raita is ready to serve. Serve it in a vegetarian thali.

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Check out our other side dip recipes such as

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