Beetroot Cucumber and Tomato Raita
by Tarla Dalal
Added to 511 cookbooks
This recipe has been viewed 43553 times
A rich and luscious raita with a variety of ingredients. The peppy taste of coriander and green chillies complements the crunchy feel of peanuts and coconut in the beetroot, cucumber and tomato raita, while a tempering of cumin seeds and asafoetida gives out appetising whiffs!
- 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.
Nutrient values per serving
|Vitamin A||219.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.4 mg|
|Vitamin C||6.4 mg|
|Folic Acid||9.9 mcg|
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