- Boil the beetroot. Peel and cut into small pieces.
- Puree this beetroot and strain to get smooth texture
- Now whisk the yogurt in a bowl, add beetroot puree, salt and cumin powder.
- Prepare a tadka, take one tsp oil in a small pan.
- Heat the oil, add mustard seeds, green chilli and curry leaves.
- Pour this tadka on beetroot raita n Serve chilled with biryani or rice.
The juicy sweetness of beets coupled with a sharp kick from the chillies and topped with the cooling creaminess of yogurt! You'll want to eat this one straight out of the bowl, really! Let us know in comments if you tried it at home!
Beetroot Raita
By Foodism Team
Nov, 7th
673
Servings
2 persons
Cook Time
20 minutes
Ingredients
6
- 8
Ingredients
- Beetroot 1 units
- Yogurt 2 cup
- Roasted cumin powder 1/2 teaspoons
- Salt as per taste
- Curry leaves 4-5 units
- Mustard seeds 1/2 teaspoons
- Green chilli 1 teaspoons
- Oil 2 teaspoons
