Beetroot Raita is a condiment in South Asian cuisine made of thick curd or yogurt together with cooked beetroot. Raita can also me made with seldom fruits, mix vegetables or boondi raita, with fried droplets of batter made from besan. The closest approximation in western cuisine is a side dish or dip, or a cooked salad . Raita is popularly served as a condiment that tastes best when paired with Biryani or Pulao to cut down the heat produced due to strong spices. Good for digestion, raita keeps our stomach cool during extreme heat in summers. The alternate name for Raita in South India is Pachadi. Here’s one popular recipe of Pachadi made with Pineapple aka Pineapple Pachadi.
- Prep time
- Cooking time
|FRESH CURD||250 gram (g)|
|FINELY CHOPPED BEETROOT||1 cup/s|
|ROASTED CUMIN POWDER||0.5 teaspoon/s (tsp)|
|REFINED OIL||4 teaspoon/s (tsp)|
|MUSTARD SEEDS||0.5 teaspoon/s (tsp)|
|URAD DAL||1 teaspoon/s (tsp)|
|WHITE SESAME SEEDS||0.5 teaspoon/s (tsp)|
|BLACK SESAME SEEDS||0.5 teaspoon/s (tsp)|
|DRY RED CHILI||2 piece/s|
|CURRY LEAVES||1 sprig|
- In a mixing bowl, add curd/yogurt, salt, cumin powder and whisk until smooth. Keep aside.
- In a small non stick pan heat 2 tsp oil and add finely chopped beetroots. Saute for a minute or two and transfer into the whisked curd. Mix well to combine.
- In the same pan heat 2 tsp oil and then add ingredients mentioned for tempering. Once it splutters, turn off the gas and pour it over the prepared raita and serve.