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Raita made with beetroot, tempered with curry leaves and mustard seeds served in a white bowl
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Beetroot Raita

Beetroot raita is a simple and refreshing side dish recipe from India. Made with blanched beetroot, yogurt, and a few basic Indian spices this raita can be served with almost every Indian meal.
Course Side Dish
Cuisine Indian, South Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people
Calories 80kcal
Author Vandana Chauhan

Ingredients

  • 1 cup grated/ finely chopped beetroot
  • 1 cup thick yogurt
  • ½ cup water
  • 1 green chili pepper finely chopped
  • 6-7 curry leaves
  • ¼ teaspoon urad dal split and skinned black lentil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon roasted cumin powder
  • ⅛ teaspoon asafoetida
  • Salt as per taste
  • 1 teaspoon cooking oil

Instructions

  • Put the grated beetroot in a pan, add salt, cover with a lid. Cook for 3-4 minutes or until it becomes soft and the raw taste of beets goes away.
  • In a large bowl add yogurt and water. Whisk till it becomes smooth.
  • Add cooked beetroot, green chilies, cumin powder, and pepper. Mix well.
  • Heat oil in a pan add mustard seeds and urad dal. Saute for a few seconds. Add curry leaves and asafoetida, saute for another 15-20 seconds. Pour this mixture over yogurt, mix and serve.

Notes

  1. Instead of grated beets, you can also use finely chopped beets.
  2. Blanching is optional if you like the taste of raw beets.

Nutrition

Calories: 80kcal | Carbohydrates: 8g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 112mg | Potassium: 241mg | Fiber: 2g | Sugar: 6g | Vitamin A: 76IU | Vitamin C: 44mg | Calcium: 89mg | Iron: 1mg