Raita is a yogurt-based accompaniment or condiment that is great with everyday meals and also a great dip. This chilled dish is made by seasoning yogurt with a few spices along with vegetables or fried tiny chickpea droplets called boondi. The most commonly used vegetables in raita are cucumber, tomato and onion, but this version of raita made with beetroots tastes very different and absolutely delicious.
This raita tastes best when served after chilling in the refrigerator for some time as the pink hue from the beetroot gets deeper. I prefer to cook the beetroots before making the raita but you may use grated raw beetroot as well to make it.
This mildly sweet, healthy and delicious dish is great as dips too. Do give my version of beetroot a try.
Beetroot – 1 medium, grated
Yogurt – 2 cups
Oil – 1 tsp
Mustard seeds – ¼ tsp
Cumin seeds – ½ tsp
Curry leaves – 3-4
Salt to taste
Coriander leaves for garnish
- In a frying pan, heat oil and add mustard seeds
- Once they crackle, add cumin seeds and curry leaves
- Add the grated beetroot and salt. Saute until the beetroot is cooked and the moisture evaporates
- Let the mixture cool completely
- Whisk the yogurt in a bowl until it is smooth and has no lumps
- Add the cooled beetroot mixture to the yogurt and mix well
- Garnish with coriander leaves and serve chilled
- Make sure the cooked beetroot is cooled completely before adding to the yogurt
- You may add finely chopped chillies if you like