Beetroot raita

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2large beetroots, peeled and grated ( semi cooked)
4tbsp water to cook the beetroot
2cups yogurt, Whisked
1 red onion, finely chopped
3 green chilies, chopped
Handful coriander leaves, chopped
salt to taste
Tempering – this is an optional step.
2tsp ghee or oil
1tsp mustard seeds
Few curry leaves



Put the grated beetroot in a pan and boil it with enough water till semi-cooked cooked. This should take about 5 minutes. Make sure it is not mashed up. You should still be able to see the grated texture.

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Take the yoghurt, mix it well. Add salt and green chillies.

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Now add the cooked beetroot and chopped onions to the yoghurt. Mix the coriander as well. Your raita is ready to eat.

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For tempering

• Take small pan, heat oil. Add the mustard seeds and curry leaves till they splutter. • Pour this on top of the yoghurt and serve.
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