Beetroot Raita Video by Tarla Dalal Video by Tarla Dalal
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Beetroot Raita Recipe (Chukandar Raita) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
1 Mins
Total Time
16 Mins
Makes
6.00 servings
Ingredients
For Beetroot Raita
1/4 cup boiled peeled and chopped beetroot
1/2 cup chopped cucumber
1/2 cup chopped tomato
1 1/2 cups whisked fresh curd (dahi)
salt to taste
2 tsp powdered sugar
2 tsp finely chopped green chillies
1 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
3 tbsp roughly chopped raw peanuts
1/4 cup freshly grated coconut
1/4 cup finely chopped coriander (dhania)
Method
For beetroot raita
- To make beetroot 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 the beetroot raita chilled.
See step by step images of Beetroot Raita
