Beetroot raita (curd dip with beetroot)

The Beetroot Raita Recipe is a delicious combination of freshly grated cooked beetroot, combined with yoghurt, spices and seasonings. This Raita can be served as a side along with pulao, parathas and biryani.

Beetroot is one of my favourite vegetables. This vegetable is very versatile you can use it in so many different forms. You can use beetroot raw, cooked, pureed, shredded and chopped. However, I personally like to pressure cook beetroot. In fact, I like to pressure cook 4-5 beets a week and use it throughout the week for soups, salads, sandwiches pasta, curries, parathas. The list can actually go on! I shred few beets, sliced some and puree the rest of them in the food processor to use in various dishes.

INGREDIENTS FOR MAKING BEETROOT RAITA

• The ingredient list is really small.
• The main ones are yoghurt and beets.
• Some salt, roasted cumin and Kala namak (black salt) sum up the seasoning.
• The tempering i.e the tadka is totally optional. Especially if you want to keep it fat-free.
• We love a little ghee tadka on the top with some urad dal, mustard and cumin seeds, a pinch of hing and sunflower seeds.
• If you have curry leaves, fresh mint, and cilantro on hand please add it to the raita.

Did you know: Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Moreover, Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.

Finally, i would like to suggest you few more recipes from my blog

• Beetroot and Carrot salad || Healthy Salad
• Beetroot fantasy ( a healthy treat )
• Curd dips / Raita’s
• INDIAN GRAVY(CURD GRAVY)
• Onion tomato curd dip ( onion tomato raita)

Beetroot raita ( curd dip with beetroot )

Recipe by MINAL SHARMACourse: Main, SidesCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

beetroot raita or dip is a very healthy and tasty dip to serve as a side dish for biryani or parathas. It looks very pretty too.

Ingredients

• 1/2 teaspoon Oil

• 1/4 teaspoon Mustard seeds (Rai/ Kadugu)

• 1/2 teaspoon White Urad Dal (Split)

• 1 sprig Curry leaves

• 2 cups Curd (Dahi / Yogurt)

• 1 Beetroot, finely grated

• 2 Green Chillies, finely chopped

• 1 teaspoon Cumin powder (Jeera)

• Salt, to taste

Directions

• To begin making the Beetroot Raita Recipe, first, get all the ingredients ready and finely grate the beetroot and keep it aside.
• In a large mixing bowl, add the yoghurt, salt, cumin powder, green chillies and grated beetroot. Whisk well to combine. Check the salt and spice levels and adjust to suit your taste. Transfer the raita to a serving bowl.
• The final step is the make the seasoning.
• Heat oil in a tadka pan; add the mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown and crisp. Finally, stir in the curry leaves and turn off the heat.
• Pour the seasoning onto the Beetroot Raita and serve.
• Serve the Beetroot Raita along with chur chur paratha, stuffed paratha or as a side dish along with your main course meal.

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