Last updated on March 27th, 2019
Beetroot as to be one of the tuber vegetable that you either love or hate. At our home we all luckily love beets and I use it in many ways like soup, cutlet, cookies, halwa, chips etc. Fresh and juicy beets are so versatile and you can utilize them in many more ways than just salad or poriyal.
I always get a stash of lovely organic beets with leaves during my vegetable shopping. With immense health benefits and loaded nutrition, it is always good to include beets in our diet on regular basis.
Come summer this beetroot raita often makes an appearance on our table. Raita is Indian yogurt dip with or without a tempering. This raita with beetroot has a typical south Indian tempering and goes very well with rice like biryani, pulao or masala rice. Basically you can serve this cooling raita with any spicy food.
What Goes In Making Beetroot Raita?
The ingredients you need to make beet raita are very basic and pantry staples. Other than beetroots you just need plain thick curd or yogurt, salt, green chilies, mustard, curry leaves and urad dal.
As beets are sweet in nature, I like to make this raita a bit spicy by adding more chilies. While you make this raita for toddlers and kids you can reduce the chilies or just skip them altogether.
How To Make Beetroot Raita?
To make begin beetroot raita, begin with
Beetroot raita recipe. Thayirpachadi,ie raita is an integral part of south Indian meal.No festive feast is complete without a raita.The way it is made in south India is little different from how it is made elsewhere.After mixing in the veggies with curd,a tempering with mustard,urad dal and asafoetida is added to the raita,making it absolutely flavorful and tasty.Today I am blogging a thayirpachadi recipe which is not quite popular as cucumber or carrot.Yes beetroot raita is an uncommon yet very very tasty one,I read this recipe in a magazine and was hooked to it immediately. Beetroot is one veggie that many detest,that includes me too :),I am always on look out for recipes that would mask the sweetness of beetroot and I really loved this raita.In this recipe,grated beetroot is sauteed in little oil until the raw smell goes off and boiled until soft.This step takes off the sweetness to a great extent.Then curd,salt and tempering is added as usual.Try this raita,you will love this even though you don’t like beetroot.
Beetroot raita recipe
1 medium sized beetroot,peeled and grated
1 1/4 cup curd,whisked well
2 teaspoons oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
1/4 teaspoon asafoetida
2 dried red chillies
10-12 curry leaves
Oil to temper
1.Heat a pan and add 2 teaspoons oil.Add the grated beet and saute till raw smell goes off.Now add some water and cook till soft.
2.Take the boiled beetroot in a bowl and add the whisked curd and salt to it.Mix well
3.Do a tempering of all the ingredients mentioned in “for tempering” and add it to beetroot-curd along with the oil.Mix well and serve.
1.You can add green chilli and crushed ginger in place of red chilli
2.Mae sure to saute the beetroot well else there will be a raw sweet taste in the raita.