Beetroot is one of the must include veggie that some people avoid because it gives a slight sweetish taste to even the savoury dishes and a dark colour though these actually are its attractions. From such people beetroot raita is a recipe that will score sure likes. This can be prepared the same way you make carrot raita. My mother prepares it raw but my mother-in-law sautés with onion before mixing with curds; so it totally depends on your style and preference.
Preparation Time: 5 minutes
Cooking Time: 5 minutes
1. Beetroot – 1
2. Curds – 2 cups
3. Salt to taste
4. Oil – ¼ tbsp.
5. Mustard seeds – ¼ tsp
6. Curry leaves – 1 sprig
7. Green chili – 1
8. Asafoetida – 1 pinch
Step 1: Peel and grate the beetroot, chop the green chili.
Step 2: Slightly sauté the beetroot with a pinch of salt. (This is optional, adding it raw will give a nice crunch)
Step 3: Beat curds to a smooth consistency with salt.
Step 4: Prepare tempering by spluttering mustard seeds in heated oil, sprinkling asafoetida into it and roasting curry leaves & chopped green chili in it.
Step 5: Add beetroot and tempering to the beaten curds and mix well (make sure the ingredients are not hot else curd will start to curdle)
Step 6: Serve chilled with steamed rice or pulao.