Beetroot Raita Recipe Beet Raita Whiskaffair

on Aug 09, 2021 If you want to include beetroot in your diet, try these recipes: Beetroot Pachadi, Beetroot Halwa, Beetroot Curd Rice, Beetroot Oats Idli, and Beetroot Rasam.

About Beetroot Raita

Beetroot Raita (Beet Raita, Chukandar Ka Raita) is an Indian accompaniment made using fresh beetroot, plain yogurt, and mild spices. It is a cooling side dish that pairs very well with any Indian food or can be served as a refreshing salad. Beet Raita has a mildly sweet and tangy taste and is cooling and soothing for the gut. This bright pink and vibrant beetroot raita recipe is gluten-free, vegetarian, and can be easily made vegan. There are multiple ways in which you can make this raita. You can make it with cooked beets or uncooked ones. You can either grate, chop, or puree the beetroots. It can also be made with or without tempering. I am sharing all these methods and a few other variations in this post.

Variations

To make the raita healthier, use fat-free yogurt. Adjust the green chilies as per your taste. You can also use Greek yogurt in place of plain yogurt. To make it vegan, replace plain yogurt with any vegan yogurt of your choice. All the other ingredients are vegan-friendly. Add some Chaat Masala Powder, black salt (kala namak), a pinch of hing (asafetida), and black pepper powder to spice up the raita.

For The Tempering

Tempering is optional but highly recommended. The peanuts add a lovely crunch to beet raita. You will need oil, brown mustard seeds, curry leaves, dry red chilies, and raw peanuts to temper this raita. You can also add a teaspoon of white urad dal to the tempering for a nice crunch. Cumin seeds are also a great addition to tempering. Garnish the raita with cilantro (fresh coriander leaves) or mint leaves. Tip – Be careful while handling the beets. They leave permanent marks on the clothes and color the surfaces that come into contact with them. Use an old chopping board and knife, and wear an apron. Chop the green chilies. Gather the remaining ingredients. Note – You can cook the beetroot in a traditional pressure cooker or instant pot. I am sharing the methods below in case you want to check. Tip – You can use the leftover water from boiling the beets to make curries or knead the dough.

beetroot puree ½ teaspoon salt 1 teaspoon roasted cumin powder 2 teaspoon finely chopped green chilies

Note – You can add some water to thin the raita if it is thick for your liking. The ideal consistency should be like that of custard. Note – Instead of cooking the chopped beet and then pureeing it, you can cook the whole beetroot until it is tender and then chop, grate, or puree it to add to the raita. Tip – Save some tempering for garnishing. You can cook and refrigerate the beets for up to 4-5 days. Add chopped onions, tomatoes, and cucumber to this raita to make it more filling and healthier. You can even add raw grated carrot or shredded cabbage to this raita for a change of taste. Tempering is optional. You can serve the beet raita without it as well. Replace peanuts with almonds or cashew nuts for a taste change. Add beetroot powder instead of fresh beets to this raita to make it quicker.