Mamta's Kitchen

Beetroot Raita (Yoghurt)

Chukander ka Raita

Mamta Gupta

EasyFree From GarlicFree From GingerFree From TomatoIndianMainVegetarian

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

  1. 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.

  2. Grind grated coconut in a blender until paste. You may need to add a little milk or water.

  3. Mix yogurt, salt, beetroot and ground coconut.

  4. Place in a serving bowl.

  5. 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.

  6. Serve chilled.

Notes

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