Beetroot, Cucumber and Tomato Raita
by Tarla Dalal
Added to 171 cookbooks
This recipe has been viewed 59812 times
Here is a brilliantly colourful raita that tempts you with its good looks, and contributes a splash of colour and good health to the meal!
Flavoured with dry-roasted cumin seeds and asafoetida, this zero-oil raita has a zesty flavour. Made of fibrous and water-filled veggies, the Beetroot, Cucumber and Tomato Raita is very nourishing.
protein and calcium -rich curds not only adds more nutrition to the dish, but also makes it cool and refreshing – just perfect to beat the heat on a summer afternoon.
So, serve it with lunch to instantly pep up the meal!
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Beetroot, Cucumber and Tomato Raita recipe - How to make Beetroot, Cucumber and Tomato Raita
Preparation Time:    Cooking Time:    Total Time:
Makes 6 servings
- Combine the beetroot, cucumber, tomatoes, curds, salt and green chilies in a deep bowl, mix well and keep aside.
- Heat a small non-stick pan on a medium flame and when hot, add the cumin seeds and dry roast for about 30 seconds.
- Add the asafoetida and dry roast for about 5 seconds.
- Pour this mixture over the raita and mix well.
- Add the coconut and coriander and mix well.
- Serve chilled.
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