Beetroot Raita Video by Tarla Dalal

Beetroot Raita Video by Tarla Dalal

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A raita that is very unusual and very tasty. . . Serve it chilled to enjoy it. . . .

Recipe Description for Beetroot Raita

Preparation Time: 
Cooking Time: 
Makes 6 servings
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For Beetroot Raita
1/4 cup boiled peeled and chopped beetroot
1/2 cup chopped cucumber
1/2 cup chopped tomatoes
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)


For beetroot raita

  1. To make {span class="bold1"}beetroot raita{/span}, combine the beetroot, cucumber, tomatoes, curds, salt, sugar and green chilies in a deep bowl, mix well and keep aside.
  2. Heat the oil in a small non-stick pan and add the cumin seeds.
  3. When the seeds crackle, add the asafoetida and sauté on a medium flame for 15 seconds.
  4. Pour this tempering over the raita and mix well.
  5. Add the peanuts, coconut and coriander and mix well.
  6. Refrigerate for at least an hour.
  7. Serve the {span class="bold1"}beetroot raita{/span} chilled.
See step by step images of Beetroot Raita recipe
RECIPE SOURCE : Desi KhanaBuy this cookbook


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