Beetroot Raita
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.
Servings3 people
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 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1 sprig curry leaves
- 1/2 teaspoon 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.
Nutrition Facts
Beetroot Raita
Amount Per Serving (75 g)
Calories 43
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.2g1%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0.04mg0%
Sodium 1363mg59%
Potassium 95mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 22IU0%
Vitamin C 10mg12%
Calcium 8mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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