Looking for a delicious and colorful way to cool off some of those spicy Indian dishes that you enjoy? Then may I suggest this absolutely delicious and delightful looking beetroot raita! Stir fried beetroot gently spiced and mixed in to cool and creamy yoghurt to top of any Indian or non-Indian dishes that could do with some dollops of creaminess and texture. You can also easily make it vegan by subbing in vegan yoghurt alternatives and it's naturally gluten-free.
Raita - The delicious yoghurt based dip
Raita or pachadi(as it is called in parts of South India) is a yoghurt based dip or sauce that is used as an accompaniment to many dishes. Yoghurt is used as a cooling agent to the typically spicy Indian food. It is taken alongside or at the end of the meal.
Raita typically has vegetables like raw onions, cucumbers, tomatoes, carrots etc. In this case we will use beetroot and stir fry it to ensure it is cooked quickly along with some spices like black mustard, cumin along with dry red chillis and curry leaves. The beetroot naturally gives the raita a beautiful pink color along with a delicious flavor together with the mild spices. Not to mention, beetroot is chockfull of good nutrients and is considered anti-inflammatory.
Want more delicious sides and appetizers?
Making beetroot raita
- We will start by grating or shredding the beetroot after peeling it. Grated beetroot cooks quickly and is also easier to incorporate in to the yoghurt.
- Heat a medium pan and add a tablespoon of oil. Once the oil is heated, add half a teaspoon of mustard seeds and half a teaspoon of cumin seeds. Let this cook for a minute or two until the mustard starts splattering. Now add the red chillis and curry leaves.
- Toast for a minute and then add the grated beetroot. Season with salt.Let this cook for 10 minutes and keep the pan closed. Check every five minutes and add a few spoons of water if the beetroot is sticking to the pan. Cook for another 3-5 minutes until the beetroot is fully cooked. Take it off the heat and let this cool down for a couple of minutes.
- Add the yoghurt in a bowl and gently whip with a spoon. Add some water if the yoghurt is very thick until you reach the desired consistency. Now add the cooked beetroot and mix well. Add a little bit of the yoghurt to the pan in which the beetroot was cooked.Scrape any remaining beetroot juices and put it back in to the yoghurt bowl.
- Mix well and season with more salt if needed. Serve cold or at room temperature.
Serving Suggestions for beetroot raita
We typically serve raita with rice based dishes like pulao, biryani. You can also serve it as a side with a paratha or any flat bread with a curry. I have served the beetroot raita with pudina pulao here in the picture above. I think the pink color pairs particularly well with green colored dishes! Try serving spinach or methi chapati/paratha or even spinach poori with beetroot raita.
There are really no limits and you can serve it with any dish of your choice. Dollop some on your burger, use as a salad dressing, eggs, use as a dip for sandwiches, fries etc. Make the raita with Greek yoghurt and enjoy as a high protein snack. This is truly an incredibly versatile dish.
Meal Prep and Storage
I have not tried freezing yoghurt but this kept well in the fridge for around 3 days. If you want to try freezing it, I would suggest storing in a freezer safe container. To thaw, place the container in the refrigerator overnight and let it thaw out gradually. To slightly warm it up, place outside in room temperature and mix well before serving. You can also add a few spoons of water to it.
If you want to prep the beetroot ahead of time, grate and store in the refrigerator for up to 3 days. Store in the freezer in a freezer safe bag for up to 2 months. Let the frozen beetroot thaw out in room temperature. Squeeze out the excess water before cooking with it to make the raita.
Don't forget to tell me how you liked the beetroot raita! If you have any questions or comments, feel free to leave them in below in the comment section. You can also follow along on social media - Facebook, Instagram or Pinterest
Recipe
Beetroot Raita
Ingredients
- 1 medium Beetroot peeled and grated
- ½ teaspoon Black Mustard Seeds
- ½ teaspoon Jeera(Cumin) Seeds
- 1 tablespoon Avocado Oil
- 2 cups Chilled Yoghurt lightly whipped with a spoon
- 5 Curry Leaves
- 1 Dry Red Chilli
- Salt to taste
Instructions
- Heat a medium sized pan. Add the oil and let it warm up for 20 seconds. Add the mustard and cumin seeds. Wait until the seeds start splattering a little before adding the curry leaves and broken red chilli pieces.
- After a minute, add the grated beetroot and season with some salt. Mix well and let this mixture cook for around 10 minutes. Keep the pan closed with a lid if you can.
- Mix again and let this mixture cook for 5 minutes or until the beetroot is fully cooked. Add more salt if needed. Take off the heat and let this mixture cool for 5 minutes.
- Place the yoghurt in a bowl and add the cooked beetroot mixture. Mix well and season with more salt if needed. Serve chilled or at room temperature.
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