Beetroot raita is an Indian accompaniment or side dish for pulao and biryani. Grated beetroot is mixed in chilled yogurt or dahi with spice powders and a tadka.
This beautiful pink hued beetroot raita not only looks beautiful but it is one of the best-tasting raita if you ask me. There are many ways to make this raita. Some people add boiled and grated or chopped beets and some people add raw grated beetroot. I sometimes make boiled beetroot raita when I am making either beetroot soup or beetroot salad and have boiled beetroot at hand.
Because somehow I feel raita should be very quick dish so boiling beets, especially for raita, is not exactly my thing. More often than not I go for this raw grated beetroot raita version. Another thing I do to make this lovely raita is adding south Indian style tempering/tadka on the top which adds an interesting texture and taste to this otherwise mildly sweet tasting raita.
I highly recommend that for making this raita or any other raita, chill it for sometimes before serving or use really chilled yogurt because it tastes best that way.
Serve it with Chana Pulao, Rajma Pulao, Hyderabadi Biryani, Egg Biryani, Vegetable pulao, Spinach and Mango pulao and many more spicy rice dishes as an accompaniment. You may also want to try another popular raita recipe of Boondi ka raita.
Beetroot Raita Recipe Video
HAVE YOU TRIED THIS BEETROOT RAITA RECIPE ?
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- 100 g beetroot grated
- 400 g yogurt dahi
- 2 Tsp Raita Masala
- Salt to taste
- 1 Tbsp Oil
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- 2-3 red chili dried
- Whisk the curd / yogurt to make it smooth.
- Add grated beetroot to the bowl followed by raita masala and salt.
- To make tadka, take vegetable oil in a pan heat it.
- Add mustard seeds and when they start to pop add curry leaves and dried red chilli.
- cook for few seconds and add this tadka on top of beetroot raita and serve it chilled.