Beetroot, Cucumber and Tomato Raita


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The sweetness of beetroot, the juiciness of cucumber and the tanginess of tomato fuse together in this pastel shaded raita. Coconut and crushed peanuts further enhance the flavour and texture of this raita, making the beetroot, cucumber and tomato raita an innovative accompaniment for pulaos, rotis and puris too.

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Preparation Time: 
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Makes 6 servings


1 1/2 cups fresh low fat curds (dahi) , whisked
1/4 cup boiled beetroot cubes
1 cup chopped cucumber
1 cup chopped tomatoes
1 tbsp roasted and
2 tbsp chopped coriander (dhania)
1 tsp finely chopped green chillies
1 tbsp freshly grated coconut
1 tsp sugar
salt to taste
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)

  1. Whisk the curds and add the beetroot, cucumber, tomatoes, peanuts, coriander, green chillies, coconut, sugar and salt. Keep aside.
  2. Heat a small non-stick pan on a medium flame and when hot, add the cumin seeds and dry roast for about 30 seconds.
  3. Add the asafoetida and dry roast for about 5 seconds.
  4. Pour this mixture over the prepared raita and mix well.
  5. Serve cold.
RECIPE SOURCE : Zero Oil Dal & ChawalBuy this cookbook
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 on 01 Jun 12 11:45 AM

Low fat curds makes this a healthy raita with the addition of beetroot, cucumber and tomatoes. Love the peanuts and like the light pink color of the raita.
 on 31 May 12 05:37 PM

colourful,crunchy and tasty.
 on 31 May 12 12:15 PM

Nice semi thick pinkish raita made from low fat curds and beetroot. Peanuts add a nice crunchiness.
 on 19 Feb 12 08:57 PM

its such an easy and low cal food. happy to make it daily
 on 05 Dec 10 08:55 PM

Healthy, healthy and healthy!! i make it every alternate day..its so good! It gives u a good dose of most vitamins!