Beetroot Raita – Kerala Style

Beetroot raita

Ingredients (Serves 4 – 5)

1. Beetroot – 1 medium-small, peeled and grated

Water – 2 – 3 tbsp

Salt – To taste

2. Yoghurt – 3/4 cup or as required

To season

3. Coconut oil – 3 tsp

Mustard seeds – 1/2 tsp

Dried red chilly – 1 – 2, broken

Pearl onion – 2 small, thinly sliced

Green chilly – 1, sliced into thin rounds

Ginger – 1/4 tsp, finely chopped

Curry leaves – A few

Method

1. In a small vessel, combine grated beetroot, water and salt, to taste. Cook until beetroot is done, about 5 – 7 minutes stirring in between. Switch off. When warm, add yoghurt and mix well. Taste-check for salt.

2. Heat 2 – 3 tsp coconut oil in a small pan. Splutter mustard seeds and fry dry red chilies and sliced pearl onions. When pearl onion turns golden, add ginger and curry leaves. Stir for 30 seconds and pour this seasoning over the raita. Cover with a lid for 10 minutes. Mix well. Set aside for 30 minutes. Serve with rice and other side-dishes.

Recipe courtesy – Reshmi Subhash

Beetroot raita

Beetroot raita

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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