Half an Hour to Homemade Appetizing Beetroot raita / dip from @Radikalkitchen
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To prepare an unforgettable Beetroot raita / dip from @Radikalkitchen, here are the components required:
- Get 3 of large beetroots, peeled and grated (semi cooked).
- Provide 3-4 Tbsp. of water to cook the beetroot.
- Provide 2 cups of yogurt, beaten to a creamy consistency.
- Prepare 1 of red onion, finely chopped.
- Provide 2-3 of green chilies, chopped.
- Get Handful of coriander leaves, chopped.
- Take to taste of salt.
- Use of Tempering – this is an optional step.
- You need 2 tsp of ghee or vegetable oil.
- Use 1 tsp of mustard seeds.
- Get 6-8 of curry leaves.
After preparing the components, now you are ready to cook your 5-star Beetroot raita / dip from @Radikalkitchen by following the procedures on this section:
- Put the grated beetroot in a pan and boil it with enough water till semi-cooked cooked. This should take about 5 minutes. Make sure it is not mashed up. You should still be able to see the grated texture..
- Take the yoghurt, mix it well. Add salt and green chillies..
- Now add the cooked beetroot and chopped onions to the yoghurt. Mix the coriander as well. Your raita is ready to eat..
- For tempering- optional step.
- Take small pan, heat oil. Add the mustard seeds and curry leaves till they splutter. Pour this on top of the yoghurt and serve..
Beetroot raita- a healthy and refreshing summer special south Indian dip with grated beets and yogurt. This raita is a wineer in many ways- attractive, delicious , easy and healthy! With typical south Indian flavors this raita or yogurt dip goes very well rice or as a simple snack. Asma Khan's beetroot raita recipe is a colourful spin on the classic Indian yoghurt sauce, traditionally flavoured with cucumber. Garnishing with pomegranate seeds adds further vibrant pink fun to the dish.
Recipe : Beetroot raita / dip from @Radikalkitchen
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