Beetroot Raita


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Simple and healthy raita for pulao, parathas and pancakes

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Beetroot Raita recipe - How to make Beetroot Raita

Preparation Time:    Cooking Time:    Total Time:     Makes 7 to 9 servings
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1/2 cup boiled and finely chopped beetroot
2 tbsp chopped canned pineapple
2 tbsp freshly grated coconut
1 1/2 cups beaten curds (dahi)
1 tbsp finely chopped coriander (dhania)
salt to taste
2 tsp oil
1 tsp cumin seeds (jeera)
2 tsp finely chopped garlic (lehsun)
  1. Combine the beetroot, pineapple, coconut, coriander and curds and mix well. Keep aside.
  2. Heat oil in a pan and add the cumin seeds.
  3. when the seeds crackle, add the garlic and saute till they turn golden brown,
  4. Add this to the curds-beetroot mixture and mix well.
  5. Refrigerate it for an hour.
  6. Garnish with coriander and serve fresh.

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This recipe was contributed by damyantiben on 12 Aug 2012

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