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. Mix all the ingredients well.
Then pour over beetroot mixture and mix to combine. 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 cumin powder)
1. Place beetroot, coriander leaves and chili in a bowl.
2. Put all remaining ingredients in another bowl and mix to combine. Then pour over beetroot mixture. Mix again.
3. Serve chilled. Garnish with sprinkle of cumin powder.