Beetroot Raita is a super simple dish that needs you to mix grated beetroot with whisked yogurt, roasted cumin powder and salt. Honestly, that’s all there is to this delicious iron- and calcium-rich dish.In this recipe, I have cooked the beet a bit, used green chillies, and added a tempering, but that’s just a personal choice.
Course Accompaniment, Dinner, Lunch, Side Dish, Sides
Cuisine Gluten Free, Indian, Vegetarian
Servings 4People
Calories 84kcal
Equipment
Peeler
Grater
Steel Vessel
Bowl
Spoon
Mortar and Pestle/Small Grinder
Tempering Ladle
Ingredients
1/2CupBeet(Grated)
1.5CupsCold Yogurt
1tspCumin
2Green Chillies(Finely Chopped; Optional)
Salt to Taste
Tempering (Optional)
1/2tspOil
1tspUdad Dal
1/2tspMustard Seeds
1Green Chilli(Finely Chopped)
Curry Leaves(A Few)
Instructions
Making the Roasted Cumin Powder
Dry roast 1 tsp cumin till it changes colour.
Let the cumin cool.
Crush or grind the roasted cumin to a coarse powder.
Prepping the Beetroot (See Notes)
To a vessel, add 1/2 cup grated beetroot, 2 finely chopped green chillis (optional), 1 tsp salt, and 1/2 cup water.
Over medium heat, cook covered for about 5 minutes till the beet softens.
Let the cooked beetroot cool.
Making the Beetroot Raita
To a large bowl, add 1.5 cups dahi/yogurt and 1 tsp roasted cumin powder.
Whisk well till a smooth consistency is achieved.
Add the cooked beet and mix well.
Tempering (Optional)
In the tempering ladle, heat 1 tsp oil.
Add 1 tsp udad dal and stir-fry till light golden brown.
Now add ½ tsp mustard seeds and 1 finely chopped green chilli, and stir-fry for a few seconds till the mustard seeds crackle.
Add a few curry leaves and stir-fry for a few seconds.
Add the tempering to the beetroot raita, and mix well.
Serving Suggestions
Serve chilled beetroot raita with rotis or vegetable pulao.
Notes
I grated the beetroot but you can chop it into small pieces as well.
I cook the beet ever so slightly to soften a bit. However, you can add chopped/grated raw beetroot directly to the whisked yogurt.
I also use green chillies while cooking the beetroot. When used in moderation, it does to alter the taste of the raita and yet gives it a very mild spiciness.
While you can use commercial cumin powder, I would recommend using freshly roasted and crushed cumin as the the taste and aroma is divine.
The tempering I have added is entirely because of my South Indian upbringing. :) I also love the crunch the fried udad dal and crisp curry leaves add to this dish.