Mamta's Kitchen

Beetroot Raita (Yoghurt)

Chukander ka Raita

Mamta Gupta

This raita is pink and it is lovely to eat with rice dishes.

Edited October 2019


  • 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.


  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.

  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.


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