Beetroot Raita

Beetroot Raita is an amazing and healthy curd dip, tempering adds an amazing texture to this. You could replace this dish with carrots instead of beetroots or use both beetroots and carrots. For vegan alternatives use vegan yoghurt.

Serves: 4
Cooking Time: 15 to 20 minutes

Ingredients

• 1 cup of grated or finely chopped beetroots
• 1/2 cup of finely peeled and chopped cucumber
• 1/2 cup of finely chopped tomatoes
• 1-inch ginger crushed
• 3 cups of yoghurt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 3 to 4 curry leaves
• 3 to 4 dry red chillies crushed
• 1/2 teaspoon black salt
• 1 teaspoon roasted cumin seed powder
• normal salt to taste (if required)
• 2 teaspoon chopped coriander for garnishing

Procedure

Tempering

• In a pan, add oil and once the oil has heated, add the mustard seeds and let them crackle.
• Add cumin seeds and once they crackle, add the curry leaves and crushed ginger and dry red chillies.
• Sauté until the raw smell of ginger is gone.
• Turn off the flame.

Raita

• In a mixing bowl, whisk some yoghurt until smooth.
• Add the finely chopped cucumber, tomatoes and grated beetroots with prepared tempering and mix well.
• Add the cumin seed powder, black salt and normal salt to taste if required. Mix well.
• Garnish with chopped coriander.

Beetroot Raita can be served with rice or roti or it can be enjoyed on its own as a salad.