Beetroot Raita

This is popularly called Chukandar ka Raita, as beet root is termed Chukander in hindi.

People familiar with Indian cuisine know that raita is a key ingredient with everyday Indian meal. This bowl of delicious and attractive beet root raita,is loaded with fibres, folate, vitamins and minerals. So be free to indulge yourself with this lovely pink bowl over lunch or dinner.

Ready within minutes, this raita serves as a perfect healthy accompaniment for any Indian meal.

Beetroot Raita

Pooja

This is popularly called Chukandar ka Raita, as beet root is termed Chukander in hindi.

People familiar with Indian cuisine know that raita is a key ingredient with everyday Indian meal. This bowl of delicious and attractive beet root raita,is loaded with fibres, folate, vitamins and minerals. So be free to indulge yourself with this lovely pink bowl over lunch or dinner.

Ready within minutes, this raita serves as a perfect healthy accompaniment for any Indian meal.

5 from 1 vote

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Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Side Dish

Cuisine Indian

Servings 3

Ingredients

  

• 210 gm beetroot cooked and chopped
• 250 gm fresh yogurt
• ¼ tsp cumin powder roasted
• 1/4 tsp brown sugar
• ½ tsp salt adjust to taste
• Dried mint leaves
• Pinch of kasmiri chili powder optional
• Season with crushed black pepper to taste

Instructions

 

• Whisk the yoghurt in a bowl
• Combine all of the ingredients together in a prepared yoghurt bowl and mix well.
• Serve immediately if chilled, otherwise allow it to sit in the fridge until nice and cold.

Garnish

• Some chopped beetroot and Dried mint leaves

Notes

I have used boiled beetroot with just cooked texture.

How to cook beetroot?

Boiling is a moist-heat cooking method. Beetroot preserved with peel and small stem on top, completely immersed in hot water and cooked for around 20-30minutes until tender. Time can vary depending on size and content of this vegetable. You will notice some pink or red color from beet, which oozes in water during boil. On cooling , peel removed and chopped.

It can also be steamed or roasted.
Alternatively you can use fresh beetroot and grate it directly to the prepared yoghurt.

Rub the dried mint leaves between your palms, gives a lovely texture and aroma before you scatter for garnish over the the raita.

Some variation, red chopped onions or peppers can be add for extra crunch.

To enhance and add more flavour, beetroot raita can be tempered with mustard seeds, green chillies and fresh curry leaves.