Beetroot Raita (Yoghurt)
Chukander ka Raita
Mamta Gupta
This pink raita is easy to make and lovely to eat with rice dishes.
Beetroots are a very underused vegetables in my view, Here are some of the other recipes on this website:
Beetroot And Pear Salad
Beetroot Burgers or Cutlets
Beetroot Curry-Mysore Style (Onion Free)
Beetroot Greens and Stalks Bhaji Using Mango Pickle Spice Mix
Beetroot Greens Leaves and Stalks Bhaji/Sabji
Beetroot Greens Leaves and Stalks Bhaji/Sabji With Coconut Cream
Beetroot Greens or Other Green Leaves Pakoras or Bhajies or Fritters
Beetroot Raita (Yoghurt)
Beetroot Salad
Edited October 2023
Ingredients
1 small beetroot
2 cups natural yoghurt
Salt to taste
1 tsp. olive oil
1/2 tsp. mustard seeds
5-6 curry leaves (meetha neem)
2 whole red/green chillies-broken up into small pieces.
You can add finely chopped/shredded red onion to it.
Instructions
Pressure cook beetroot (or buy ready cooked) and grate it. You can also cook them in a microwave steamer on 800-900 power for 6-7 minutes for 4 beets.
Grind grated coconut in a blender until paste. You may need to add a little milk or water.
Mix yogurt, salt, beetroot and ground coconut.
Place in a serving bowl.
Heat oil in a Tarka ladle or small pan and add mustard seeds, curry leaves and gram dal. When seeds splutter, add red chillies. Stir for a few seconds. Pour over the raita.
Serve chilled.
Notes
Also see Raita Selection.