Beetroot raita
Beetroot raita, from above
VegIndia

Beetroot raita

Hot pink curd with roasted cumin. Looks like a party, tastes like home.

10 minTime
4 gProtein each
mildSpice
Pink curd1 chapter · 1 min read

Make it your way

Grandma's wayGrated beetroot in spiced curd.
The original
88kcalsame
4 gproteinsame
2 gfibresame
10minutessame

Beetroot raita.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Beetroot (beet)1 large, boiled or raw, grated
Curd (plain yogurt, natural yoghurt)2 cups, whisked
Cumin powder (ground cumin)½ tsp, roasted
Black salt½ tsp
Salta pinch
Green chilli½, minced
Mint leavesa few, chopped
Sugar½ tsp

Method

3 steps
  1. 1Grate the beetroot. Boil or steam it first for a softer raita.
  2. 2Whisk curd until smooth with salts, cumin and sugar.
  3. 3Fold in beetroot, chilli and mint. Chill 10 minutes.
Serve it like this

Serve chilled in a small bowl, a pinch of cumin and a mint leaf on top, beside pulao or parathas.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Beetroot raita: a bread or rice, a side, something to drink and something sweet.

Bread or rice Vegetable pulao40 min
Bread or rice Aloo paratha50 min
Bread or rice Jeera rice30 min
With a main Tofu bhurji20 min
With a main Dal tadka35 min
To drink Jaljeera15 min
Sign up to send it to your cook