Beetroot Raita

28 Dec



Beetroot 1 bulb
Plain Yogurt 2 cups
Green Chilli 1
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Curry Leaves 8
Oil 2 tsps

Method of preparation:

Remove ends, peel and wash beetroot.
Grate each bulb on thicker side of the grater and keep aside.
Remove stem, wash and slice green chilli.

Heat oil in a pan, add all talimpu ingredients in order along with green chilli.
When urad dal turns light brown, add grated beetroot.
Mix together, sprinkle salt and cook covered for about 5 minutes.

In a bowl, add yogurt and above cooked beetroot.
Mix thoroughly and serve.

Notes: Don’t overcook beetroot.

4 Responses to “Beetroot Raita”

  1. Kaykat December 29, 2007 at 2:33 am #

    Love that beetroot! Just posted about it a couple of days ago.

    I often marinate the grated beets in a spiced lemon-ginger sauce and use it in salads and raitas.

    Happy New Year 🙂

  2. rashmi May 21, 2008 at 1:43 am #

    this goes best with egg biryani thnx

  3. rashmi May 21, 2008 at 1:45 am #

    cld u plz share some egg recps

  4. subin May 1, 2009 at 9:24 am #

    this is best with plain whiterice

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