Beetroot Raita - Step by Step Recipe

I love this raita for many reasons - I love the colour; bright and inviting.

It’s naturally sweet so helps to curb those craving

You can have it with roti or rice, imagine having pink curd rice – how cool is that!

Ingredients	Quantity
Boiled beetroot grated	2 medium (approx 1 cup – cup measure 200 ml)
Curd (dahi)	6 tbsp
Roasted cumin powder (jeera powder)	1 tsp
Mustard seeds	½ tsp
Salt	As per taste
Dried red chillies	2 nos
Oil	2 tsp
Asafoetida (Hing)	A pinch

Serves 3-4

Preparation time – 10 + 20 minutes to pressure cook beetroot

No cooking time

Here's  the recipe

Method:

• Wash the beetroots, pressure cook for two whistles on medium, peel and grate it.
• Add six tablespoons of curd and mix well, add salt as per taste.

• Add roasted cumin powder.

For the Tadka:

• Take a heavy bottom pan or an iron ladle (see picture) add 2 tsp of oil.
• Once the oil is hot add a pinch of asafoetida, mustard seeds; let them splutter.

• Add the red chilies, wait for a few seconds till the chilies are cooked and pour over the raita.
• Garnish with fresh coriander.
• You can also add curry leaves in the tadka to give it more flavour!