Beetroot Raita

Beetroot Raita is also popularly known as Beet Raita or Chukander ka Raita. The fresh beautifully lush red beets are boiled and grated, mixed in yogurt with ground spices and final delicious tempering.

5 from 3 votes

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Course: Side Dish

Cuisine: Indian

Keyword: Pachadi, Raita, Side Dishes, Yogurt Based Recipes

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: Servings

Calories: 85kcal

Author: Aayushi Patel

Ingredients

For Beetroot Raita

2 Medium Beetroots
2 Cups Plain Yogurt
1 Thai Green Chili Finely Chopped
1 Tsp Black Salt
1 Tsp Cumin Powder

For Tempering

2 Teaspoons Peanut Oil
½ Teaspoon Mustard Seeds
½ Teaspoon Cumin Seeds
⅛ Teaspoon Asafetida
1 Teaspoon Urad Dal
7-8 Curry Leaves
1 Thai Green Chili Slit in half

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Instructions

Cook the Beetroot

Instant Pot - Add 1 cup of water in the instant pot insert. Then place a trivet or an egg trivet in it. Wash the beetroots thoroughly and place them on the trivet. Close the instant pot lid. Make sure the vent is secured on the seal position. Press the pressure cook button. And manually adjust the time to 13 minutes. Pressure cook the beets for 13 minutes on high pressure. Do a quick pressure release once the beets are cooked and rested for 5 minutes. Let them cool down. Peel the skin and grate the beets to use them for this recipe.
Stovetop - Grate the beetroots and cook them on the medium flame in a pan until they soften. Once cool, add it to the yogurt.

For Raita

Add 2 cups of yogurt in a mixing bowl. Whisk it smooth. Add 1 tablespoon of water, if you think the yogurt is very thick.
Now add grated beetroot, finely chopped green chilies, cumin powder and black salt. If you are using uncooked beets add ½ teaspoon sugar to balance the tartness of the yogurt.
Mix i well.

Prepare the Tempering

In a small pan, add oil, once hot add mustard seeds, cumin seeds, asafetida and urad dal.
Once the mustard seeds splutters, turn off the stove, and add slit green chili and curry leaves.
Add the tempering to the prepared raita. Mix it.
Serve chilled.

Notes

You can use uncooked beets too for this recipe.
If you don't get time to cook the beets, use love beets (precooked beets from the grocery store) I buy mine from any local American grocery store.
Grating the beets in the raita gives a beautiful texture to the recipe.
You can cook the beets ahead of time. You can refrigerate cooked beets for 4-5 days in the refrigerator.

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