Beetroot Cucumber and Tomato Raita Video by Tarla Dalal

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A raita that is very unusual and very tasty. . . Serve it chilled to enjoy it. . . .

  

Recipe Description for Beetroot Cucumber and Tomato Raita

Preparation Time: 
Cooking Time: 
Makes 6 servings
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Ingredients

1 1/2 cups whisked curds (dahi)
1/2 cup peeled and chopped cucumber
1/2 cup chopped tomatoes
1/4 cup boiled , peeled and chopped beetroot
salt to taste
2 tsp powdered sugar
2 tsp finely chopped green chillies
1 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
3 tbsp roughly chopped peanuts
3 tbsp freshly grated coconut
1/4 cup roughly chopped coriander (dhania)

Method
  1. Combine the curds, cucumber, tomatoes, beetroot, salt, sugar and green chilies in a deep bowl and keep aside.
  2. Heat the oil in a small pan and add the cumin seeds.
  3. When the seeds crackle, add the asafoetida and cook on a medium flame for 15 seconds.
  4. Pour the tempering over the raita, add the peanuts, coconut, and coriander and mix well.
  5. Serve chilled garnished with coriander and coconut.
RECIPE SOURCE : Desi KhanaBuy this cookbook