Beetroot Raita Recipe

Ingredients

For the Raita:

• 1/2 cup beetroot (grated, tightly packed)
• 1 and 1/2 cups thick curd (yogurt)
• Salt to taste
• Water as needed (optional, to adjust consistency)

For Tempering:

• 2 teaspoons oil
• 1/2 teaspoon mustard seeds
• A small sprig curry leaves
• 1/2 inch ginger (finely chopped or grated)
• 1 green chili (finely chopped)

Instructions

1. Prepare the Curd:
   • In a mixing bowl, whisk 1 and 1/2 cups of thick curd until smooth and creamy. Set aside.
2. Cook the Beetroot:
   • Heat 1 teaspoon oil in a pan.
   • Add 1/2 cup grated beetroot and sauté for about 5 minutes until the beetroot shrinks and its raw smell fades.
   • Add salt to taste and pour in 1/2 cup of water. Mix well.
   • Allow the mixture to come to a boil. Cover and cook on low-medium heat for 10–12 minutes or until the beetroot turns soft.
   • Once cooked, give it a quick stir and let it cool down completely.
3. Make the Tempering:
   • Heat 2 teaspoons oil in a small pan.
   • Add 1/2 teaspoon mustard seeds and let them splutter.
   • Add 1 teaspoon cumin seeds, a small sprig of curry leaves, and a pinch of hing. Let it splutter.
   • Add 1 finely chopped green chili and 1/2 inch of grated ginger. Sauté for a minute. Turn off the heat and let the tempering cool down.
4. Combine Ingredients:
   • Add the cooked beetroot mixture to the whisked curd. Mix well to combine.
   • Pour the prepared tempering over the beetroot-yogurt mixture and gently stir.
5. Serve:
   • Garnish with fresh curry leaves if desired. Serve chilled or at room temperature with rice, chapati, or as a refreshing side dish for your meal.

Notes

• The ratio of curd to beetroot can be adjusted to your preference. For a lighter raita, use more curd.
• Always use thick yogurt for the best texture. If your curd is watery, strain it using a muslin cloth for 15 minutes to remove excess water.
• Green chilies can be replaced with dried red chilies if you prefer.
• Ensure the cooked beetroot and tempering cool down completely before mixing them into the curd to avoid curdling.
• Store any leftovers in the fridge and consume within a day for freshness.

Enjoy this vibrant, creamy, and flavorful beetroot raita as a healthy addition to your meal! 🌸