beetroot raita recipe | chukandar raita | beetroot pachadi |
by Tarla Dalal
Added to 535 cookbooks
This recipe has been viewed 91300 times
beetroot raita recipe | chukandar raita | beetroot pachadi | with 24 amazing images.
beetroot raita is a refreshing Indian accompaniment made using fresh beetroot, plain yogurt, veggies and a few mild spices. Learn how to make beetroot raita recipe | chukandar raita | beetroot pachadi |
beetroot raita is a colorful, vibrant raita or yogurt dip made with healthy beets, crunchy onions, bell pepper, carrots, tangy curd (yogurt) and seasonings. The lovely dark pink colored raita has a mildly sweet and tangy taste pairing nicely with most Indian meals.
A rich and luscious chukandar raita with a variety of ingredients. The peppy taste of coriander and green chillies complements the crunchy feel of peanuts and coconut in the beetroot, cucumber and tomato raita, while a tempering of cumin seeds and asafoetida gives out appetizing whiffs!
Beetroot are cheap and super nutritious. They are rich in fibre and minerals like calcium, manganese, potassium, and iron. They are also a great source of vitamin A, vitamin C and folic acid.
Tips to make beetroot raita : 1. Use fresh curd for better taste. 2. You can add ½ tsp sugar to balance out the flavour. 3. You can add urad dal or chana dal in the tempering.
Enjoy beetroot raita recipe | chukandar raita | beetroot pachadi | with detailed step by step images.
- To make beetroot raita, combine the beetroot, cucumber, tomatoes, curds, salt, sugar and green chilies in a deep bowl, mix well and keep aside.
- Heat the oil in a small non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida and sauté on a medium flame for 15 seconds.
- Pour this tempering over the raita and mix well.
- Add the peanuts, coconut and coriander and mix well.
- Refrigerate for at least an hour.
- Serve the beetroot raita chilled.
Beetroot Raita Video by Tarla Dalal
Beetroot Raita recipe with step by step photos
like beetroot raita recipe | chukandar raita | beetroot pachadi | then do try other raita recipes also:
beetroot raita recipe | chukandar raita | beetroot pachadi | is made using easily available ingredients in India: 1/4 cup boiled peeled and chopped beetroot, 1/2 cup chopped cucumber, 1/2 cup chopped tomatoes, 1 1/2 cups whisked fresh curd (dahi), 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 raw peanuts, 1/4 cup freshly grated coconut and 1/4 cup finely chopped coriander (dhania). See the below image of list of ingredients for beetroot raita.
In a deep bowl, add ¼ cup boiled peeled and chopped beetroot.
Add ½ cup chopped cucumber
Add ½ cup chopped tomatoes.
Add 1 ½ cup whisked curd (dahi).
Add salt to taste.
Add 2 tsp powdered sugar.
Add 2 tsp finely chopped green chillies.
Mix well and keep aside.
Heat 1 tbsp oil in a small non-stick pan.
Add 1 tsp cumin seeds (jeera).
When the seeds crackle, add a pinch of asafoetida (hing).
Sauté on a medium flame for 15 seconds.
Pour this tempering over the raita.
Add 3 tbsp roughly chopped raw peanuts.
Add ¼ cup freshly grated coconut.
Add ¼ cup chopped coriander (dhania).
Refrigerate for at least an hour.
Serve beetroot raita chilled.
Use fresh curd for better taste.
You can add ½ tsp sugar to balance out the flavour.
You can add urad dal or chana dal in the tempering.
Nutrient values (Abbrv) per serving
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