Beetroot raita
BEETROOT RAITA / BEETROOT PACHADI
INGREDIENTS
- Fresh Curd – 1 cup [ chilled ]
- Grated Beetroot – ¾ or 1 cup
- Finely chopped green chilli – 1
- Finely chopped coriander leaves – 1 tbsp
- Chaat masala or roasted jeera pwdr – ¼ tsp [optional ]
- Oil or ghee – ½ tsp
- Mustard seeds – ¼ tsp
- Hing – a pinch
- Salt to taste
PREPARATION
Grate the beetroot and squeeze the excess juice if it is very juicy . [don’t throw the juice ,use it for for soup or knead the dough ]
METHOD
Whisk the curd well , add grated beetroot + green chilli + salt + chaat masala and mix well.
In small pan heat oil, add mustard seeds and let it crackle.
Add asafoetida and add this tempering into curd mixture and give a stir.
Raita is ready to be served with any rice variety or parathas.
NOTES
- You can also add chopped onion .
- Add extra chilli ,if the beetroot is very sweet.
- Instead of green chilli you can add red chilli pwdr .
- Instead of adding green chilli in the curd ,you can add it while tempering .
- Serve it chilled.
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