Here is a healthy combination of grated beetroot combined with yogurt and a tadka of curry leaves, mustard and urad dal. The addition of green chillies and cumin powder enhances the taste beautifulling making it a healthy side dish for paratha, pulao and even a regular meal.
Did you know: Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fiber, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.
Serve the Beetroot Raita along with Paneer Stuffed Ragi Paratha Recipe or as a side dish along with your main course meal.
If you like this recipe, you can also try other Raita recipes such as
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Equipments Used: Glass Mixing Bowl, Tadka Pan (Seasoning Pan)
Cooks in 30 M
Total in 50 M
To begin making the Beetroot Raita Recipe, first get all the ingredients ready and finely grate the beetroot and keep aside.
In a large mixing bowl, add the yogurt, salt, cumin powder, green chillies and grated beetroot. Whisk well to combine. Check the salt and spice levels and adjust to suit your taste. Transfer the raita to a serving bowl.
The final step is the make the seasoning.
Heat oil in a tadka pan; add the the mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown and crisp. Finally stir in the curry leaves and turn off the heat.
Pour the seasoning onto the Beetroot Raita and serve.
Serve the Beetroot Raita along with Paneer Stuffed Ragi Paratha Recipe or as a side dish along with your main course meal.