Beetroot Raita (Side/Dip) (Edit recipe)

The beetroot Raita is so very unique , not just in taste but also how pretty it looks . This refreshing side combines the sweetness of earthy beets with yogurt, spices and tempering. I used Greek yogurt as the tartness balances the sweetness of the beets really well , and it ups the protein content of the dish. The tempering is what takes it up several notches- the pumpkin seeds and the bengal gram/dried split peas add the crunch and the healthy fats . All these myriad tastes and textures come together for a delightful summer side.
10 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
This is our estimate based on online research.
Calories:141
Fat:10 g
Carbohydrates:8 g
Protein:7 g
Cholesterol:25 g
Sodium:326 mg
Fiber:1 g
Sugars:6 g
Calculated per serving.

Serves: 4

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Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Steam the beets and chop finely. You can also grate them
  2. Add Greek yogurt to a bowl and whip it up till it smooth, add some water for a thinner consistency
  3. Add the cumin powder , chili powder and salt to the yogurt
  4. Add the chopped beets and mix it up
  5. For the tempering, heat the ghee in a small pan. Add the Bengal gram/split peas and let them brown. Add the cumin seeds , mustard seeds and let them bloom. Finally add the pumpkin seeds and curry leaves and toast very lightly
  6. Pour this sizzling mix over the Raita and mix it up
  7. Serve as a side salad or dip

Notes

You can make this Whole30/paleo by using kite hill unsweetened yogurt instead of Greek yogurt If you don't have the split peas or cumin/mustard seeds used in the tempering step, just increase the quantity of the pumpkin seeds

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