Carrot and Beetroot Raita


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Added to 17 cookbooks
This recipe has been viewed 16464 times
  

Carrot and beetroot salad, imparts a distinct red colour to the raita, making it look rather cute! adding carrot further enhances the vitamin a content of the raita and the careful use of spices gives a distinctive indian feel to it. This delectable raita is made in a jiffy and is nearly fat-free.

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Preparation Time: 
Makes 4 servings
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Ingredients

1 cup fresh low-fat curds (dahi)beaten
1/2 cup grated carrot
1/2 cup boiled and grated beetroot
1/2 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1/2 tsp roasted and powdered cumin seeds (jeera)
salt to taste

Method
  1. Combine all the ingredients together in a bowl, mix well and refrigerate for at least 1 hour. Serve chilled.
Nutrient values Per Serving
EnergyProteinCarbohydrateFatFibreCalcium
27 calories 2.0 gm 4.4 gm 0.1 gm 0.2 gm 86.6 mg

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