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Fresh chilled beetroot raita served in a bowl with spoon
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5 from 1 vote

Beetroot Raita Recipe

Beetroot raita- a healthy and refreshing summer special south Indian dip with grated beets and yogurt. This raita is a winner in many ways- attractive, delicious , easy and healthy! With typical south Indian flavors this raita or yogurt dip goes very well rice or as a simple snack. 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian, Tamil Nadu
Servings: 4
Calories: 97kcal
Author: Harini


  • 1 cup peeled and grated beetroot
  • 2 teaspoons oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal
  • 10 curry leaves
  • 2 green chilies slit
  • salt to taste
  • 2 cups fresh curd plain yogurt


  • Scrub, peel and grate the beetroots and measure 1 cup.
  • heat 2 teaspoons oil in a pan.
  • Temper with mustard seeds and urad dal. Also saute curry leaves and slit green chilies.
  • Next add grated beets and required salt. Saute briefly for 3-4 minutes. let cool thoroughly.
  • Whisk the curd until smooth and add to the cooled sauteed ingredients.
  • Mix well and chill until serving. Serve beetroot raita as side dish


How To Serve Beetroot Raita?
This raita goes very well with any spicy food like biryani, pulao, paratha.
You can also serve this raita as dip with chips, crackers and crudites 


Calories: 97kcal