Beetroot Raita is a creamy & delicious side dish made by cooking beetroot, blending it with yogurt & seasoning it with tempered spices. Beetroot Raita is a great accompaniment for rice meal, roti & chapatti and can be prepared in minutes. Beetroot Raita Recipe is detailed in this post with step by step pictures.
Beetroot has always been my fav veggie since childhood days. I was/am always fascinated to see the baby pink color when beets is mixed with curd rice. I love any recipe with beetroot either a simple poriyal or pakoda or this raita. How is it with you?
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Beetroot Raita
Ingredients
- 1 beetroot comes to 1/2 cup tightly packed
- 1 and 1/2 cups thick curd / yogurt / dahi
- salt to taste
- water as required to cook beets
To Temper:
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 1/2 tsp ginger chopped finely
- 1 green chillies chopped
Instructions
- Grate the beetroot using a grater, set aside.
- Saute it in a kadai till it shrinks and raw smell leaves.
- Then add little water till immersing level.
- Cook covered till it turns soft.
- Whisk the curd, add cooked beetroot.
- Give quick mix.
- Heat oil – temper the items listed under ‘to temper’ let it splutter, transfer it to the raita, add required salt and mix well.
- Beetroot Raita Ready!
Notes
- The ratio of curd : beetroot is purely your choice. You can change it according to your taste and preference.
- Use thick yogurt for any raita variety. If your curd is little watery then hang it in a muslin cloth for 15-30 mins to drain off the excess water.
- While tempering you can replace green chillies with red chillies.
Beetroot Raita Recipe Step by Step
- Grate the beetroot using a grater,set aside.Saute it in a kadai till it shrinks and raw smell leaves.Then add little water till immersing level.
- Cook covered till it turns soft.Whisk the curd, add cooked beetroot. Give quick mix.
- Heat oil – temper the items listed under ‘to temper’ let it splutter, transfer it to the raita,add required salt and mix well.
Serve with any parathas or variety rice.
Expert Tips
- The ratio of curd : beetroot is purely your choice. You can change it according to your taste and preference.
- Use thick yogurt for any raita variety. If your curd is little watery then hang it in a muslin cloth for 15-30 mins to drain off the excess water.
- While tempering you can replace green chillies with red chillies.
Raks anand
Love the cute pink hue, sounds delicious
Veena Theagarajan
love the pics. so tasty and yummy too
BAGIRATHI DEVI
First time I heard
RENU
it looks tasty
Raksha
looks delicious. Love the pink colour.
Dipti Joshi
I just boil beetroot and add boiled , cut cubes in curd. Next time I will try your recipe.
M D
Oh I can tell u this is one of my favorite ever raita and seeing this here makes me drool for some right now!
Poornima Nair
I love mixing beetroot and yogurt, the pink color is just so attractive.
Santhi Siva
Lovely pictures!!
maddy
Try to add in some grated coconut to the same raita next time and it does taste really good.Our house favorite 🙂
Vanamala Hebbar
good one..