Tadkewala beetroot raita is a vibrant Indian side dish made with grated beetroot mixed into yogurt, seasoned with spices, and topped with a flavorful tempering of mustard seeds, cumin seeds, curry leaves, and green chilies. It adds a burst of color and taste to your meals and is a delightful blend of sweet, tangy, and spicy flavors.
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In a mixing bowl, add yogurt and whisk until smooth.
Combine the grated beetroot and all dry ingredients. Mix well until the ingredients are evenly combined.
Heat oil in a small pan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, curry leaves, and green chilies. Sauté for a few seconds until the spices release their aroma.
Pour the prepared tempering over the beetroot-yogurt mixture.
Gently mix to combine the tempering with the raita. Serve chilled or at room temperature.
For a smoother texture, you can blend the yogurt before mixing it with the beetroot.
Adjust the number of green chilies based on your spice preference.
You can garnish the raita with fresh coriander leaves for added flavor and color.
Can I use boiled beetroot instead of raw grated beetroot?
Yes, you can use boiled beetroot for a softer texture. However, raw grated beetroot adds a crunchier texture and a more vibrant color.
Can I make this raita ahead of time?
Yes, you can prepare the raita a few hours in advance and refrigerate it. Add the tempering just before serving for the best flavor.
Is this raita suitable for vegans?
No, this raita contains yogurt, which is a dairy product. You can substitute yogurt with a plant-based alternative to make it vegan.
What dishes pair well with beetroot raita?
Beetroot raita pairs well with biryanis, pulaos, parathas, or any spicy Indian curry.
Can I skip the tempering step?
While the tempering adds a lot of flavor, you can skip it if you prefer a simpler version of the raita.
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