Beetroot Raita (Yoghurt)
Chukander ka Raita
This pink raita is easy to make and lovely to eat with rice dishes.
Beetroots are a very underused vegetables in my view; you can search for other beetroot recipes using our search tool.
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
- See also A Collection of Raita Recipes.