Name: Beetroot Raita recipe by Monika Rastogi at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 large beetroot; 500 ml yogurt; Salt to taste; 1/2 teaspoon cumin powder; 2 pinch red chilli powder; Water, as required; For tempering; 1.5 tsp Oil; 1 tsp garlic; 1 tsp chopped ginger; 1/4 tsp mustard seeds; 1 tsp peanuts; 2-3 cloves n peppers

ABOUT Beetroot Raita RECIPE

I prepared this Raita using 2 healthy ingredients so their combination is indeed healthy n delicious.

Ingredients Serving: 4

1 large beetroot
500 ml yogurt
Salt to taste
1/2 teaspoon cumin powder
2 pinch red chilli powder
Water, as required
For tempering
1.5 tsp Oil
1 tsp garlic
1 tsp chopped ginger
1/4 tsp mustard seeds
1 tsp peanuts
2-3 cloves n peppers

Instructions

Wash the beetroot n boil it in a pressure cooker till 4 whistles.Once done, let the beet cool down completely and then chop into pieces.
Transfer beetroot pieces n yogurt in food processor jar.
Pulse the boiled beetroot pieces n yoghurt to a puree using food processor. You might have to add little water to puree it.
Transfer the pureed beet n yogurt to a bowl. Add some water depending on the consistency you like your raita to be. I kept it bit thicker.
Add salt, red chilli powder, cumin powder and mix. Set aside.
Heat oil in a pan on medium heat. Once hot, add mustard seeds and let them pop. Add cloves, peppers, chopped ginger, garlic, peanuts and saute for just few seconds.
Transfer the tempering to the raita.
Beetroot Raita tastes best when chilled.

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