Beetrrot Raita


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Enjoy the eye catching and nutritious beetroot raita, prepared by adding the grated beetroots to the beaten curd mixture and flavouring the raita with roasted cumin seed powder and red chilli powder.

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Beetrrot Raita recipe - How to make Beetrrot Raita

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
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1 medium sized beetroot
2 cups whisked curds (dahi)
1 tsp ginger-green chilli paste
salt to taste
2 tbsp sugar
chopped coriander (dhania) for garnishing

For The Tempering
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp crushed black pepper (kalimirch)
2 pinches of asafoetida (hing)
  1. Boil the beetroot in the pressure cooker, cool, peel and grate the beetroot and keep aside.
  2. Add the salt, ginger-chilli paste and sugar in the curds and whisk well.
  3. Add the grated beetroot and mix well.
  4. Heat the oil in a small pan for the tempering, add the crushed pepper and mustard seeds.
  5. When the seeds crackle, add the asafoetida and pour this tempering to the raitha and mix well.
  6. Serve immediately or chilled.

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This recipe was contributed by nainibhuva on 17 Aug 2011

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