Beetroot Raita

After Beets thogayal, i give you a colorful accompaniment to your pulav’s and roti’s, Beets raita. We pair it with our regular rice and dal too.My kids love this raita, when i make this, they add some rice to a big bowl of raita and happily mop it off. Mommy is happy that something healthy and interesting is getting into their tummy, so i never complain. Seeing their interest, i make this atleast once in a week, my lil one, can eat this raita with everything. I have thinned this down to a saucy consistency and used as accompaniment with my Breakfast muffins too. A versatile recipe in my home 😉

1 small beetroot/approximately 1/2 cup when chopped
2 cups of yogurt (500grams)
1 green chili (indian chili, hot variety)
1 tsp grated ginger
1/2 tsp cumin seeds
1/4 cup of freshly grated coconut
fresh coriander leaves for garnish
1/2 tsp salt or to taste


  • Peel and chop the beets, take it in a microwave safe bowl, add water to immerse the beets. Microwave high for 8-10 minutes. Remove and drain the water. Do not throw away the water, use it to cook dal or add it to your rasam or sambar.
  • Take the beets along with green chili, ginger, cumin seeds and coconut in a blender and blend smooth.Add the blended puree to a bowl and add the yogurt and salt, mix well. 
  • Tadka is optional, if you prefer add a tadka of mustard seeds, hing and curry leaves. Garnish with coriander leaves and serve it along with rice/roti’s/

This goes for the December Week 2, Cooking from Cookbook Challenge Group