It’s a simple cooling side dish and a perfect accompaniment to a spicy meal. Beetroot and yogurt combination adds a beautiful pink color to the raita. The addition of green chilies, curry leaves, and cumin seeds seasoning enhances the taste of the colorful beetroot raita.
Plain Greek yogurt or strained Indian yogurt plays a significant role in any raita preparation.
- One beetroot boiled until soft.
(You can pressure cook the beetroot.)
- One and a half cups of plain Greek yogurt or strained Indian yogurt.
(I prefer Green Mountain creamery’s plain greek yogurt.)
- 1/2 tsp cane sugar.
- (If you’re watching your sugar, you can use Erythritol.
Click here for more details on Erythritol on my blog article. )
(Note: Beetroot also contains an ample amount of sugar.)
- 1 Thai green chili cut into 3 to 4 small pieces.
- 2 tbsp chopped cilantro leaves (optional.)
- 2 to 3 curry leaves finely chopped.
- 1/2 tsp cumin seeds.
- Salt as per your taste.
- In a mixing bowl, add yogurt, sugar, and salt. Whisk until sugar dissolves, and you get a smooth consistency.
- Peel the cooked beetroot, grate it finely, and mix in the whisked yogurt. Transfer the mixture into a serving bowl.
- Heat oil in a wok or a tadka pan, add cumin seeds once the oil is hot.
- Next, add chopped green chili and curry leaves once cumin seeds start spluttering. Sauté for 30 secs and turn off the heat.
- Pour the seasoning (tadka) on the raita and give it a nice mix. Enjoy with your meal.
Boiling or (pressure) cooking beetroot until soft is an essential step in this raita preparation to achieve perfect consistency and texture.