Beetroot Cucumber and Tomato Raita Video by Tarla Dalal
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A raita that is very unusual and very tasty. . . Serve it chilled to enjoy it. . . .
Recipe Description for Beetroot Cucumber and Tomato Raita
- Combine the beetroot, cucumber, tomatoes, curds, salt, sugar and green chilies in a deep bowl, mix well and keep aside.
- Heat the oil in a small non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida and sauté on a medium flame for 15 seconds.
- Pour this tempering over the raita and mix well.
- Add the peanuts, coconut and coriander and mix well.
- Refrigerate for at least an hour.
- Serve chilled.
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