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Beetroot, Cucumber and Tomato Raita


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Preparation Time: 
Cooking Time: 
Makes 6 servings
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Ingredients

Method
  1. Whisk the curds and add the beetroot, cucumber, tomatoes, peanuts, coriander, green chillies, coconut, sugar and salt. Keep aside.
  2. Heat a small non-stick pan on a medium flame and when hot, add the cumin seeds and dry roast for about 30 seconds.
  3. Add the asafoetida and dry roast for about 5 seconds.
  4. Pour this mixture over the prepared raita and mix well.
  5. Serve cold.
RECIPE SOURCE : Zero Oil Dal & ChawalBuy this cookbook
5 reviews received for Beetroot, Cucumber and Tomato Raita
5 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Pempemp, May 31, 2012

colourful,crunchy and tasty.
1 of 1 members found this review helpful

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Helpful reviews for this recipe
Reviewed December 05, 2010 by Leena_Dhoot

Healthy, healthy and healthy!! i make it every alternate day..its so good! It gives u a good dose of most vitamins!

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1 of 1 members found this review helpful
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Reviewed February 19, 2012 by bhavna sethi

its such an easy and low cal food. happy to make it daily

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1 of 1 members found this review helpful
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Reviewed May 31, 2012 by Pempemp

colourful,crunchy and tasty.

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1 of 1 members found this review helpful
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Reviewed June 01, 2012 by Anya2012

Low fat curds makes this a healthy raita with the addition of beetroot, cucumber and tomatoes. Love the peanuts and like the light pink color of the raita.

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Reviewed May 31, 2012 by Healthy Eating

Nice semi thick pinkish raita made from low fat curds and beetroot. Peanuts add a nice crunchiness.

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