Raita is basically Indian salad in yogurt and is seasoned with herbs and spices. It’s a cooling side dish cum condiment that works wonder with spicy food and biryani rice. I’m a big fan of raita and this beetroot raita is simply amazing. I’m a bit skeptical initially because this recipe uses raw beetroot. Oh no, will it taste like freshly uprooted plants? Like the hot beetroot salad I made before? I’m seriously not a big fan of that smell. 😛
Read on to find out!
In another bowl, add yogurt, sugar, salt, lemon juice and cumin powder. For the lemon juice, add according to your taste. The recipe uses 1 tablespoon while I use 1 teaspoon instead. Mix all the ingredients well.
Then pour over beetroot mixture and mix well again. Best serve chilled. Garnish with extra sprinkle of cumin. Easy right?
I ate this raita for 4 straight days. Kept it covered with plastic wrap in the fridge. My best moment is when eating this beetroot raita with chicken curry using my bare-hands! Heavenly That’s how Indians eats… with their bare-hands. Food taste so much better!
Adapted from Cooking with Asian Roots
150g grated raw beetroot
2 tablespoons coriander leaves (cilantro), chopped
1 red chili, seeded and sliced
300ml natural yogurt
2 teaspoons sugar
1 teaspoon salt
1 tablespoon lemon juice (I used 1 teaspoon instead)
1 teaspoon dry-roasted cumin seeds, coarsely pounded (I used store-bought packet)
1. Combined beetroot, coriander leaves and chili in a mixing bowl.
2. Put all remaining ingredients in another mixing bowl and mix well, then pour over beetroot mixture and mix well again.
3. Serve at room temperature or preferably chilled. Garnish if desired with an extra sprinkle of cumin.