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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash, peel, and dice the beetroot into small cubes.
Add beetroot and water to a pressure cooker for 4-5 whistles. If using an open pot, boil until fork-tender.
Let the pressure release naturally. Drain the water, let the beets cool, and grind them into a smooth paste without adding extra water.
In a large bowl, whisk the yogurt until it’s creamy and lump-free.
Add the beetroot paste and mix gently.
Add powdered sugar, salt, black pepper powder, and chaat masala. Mix lightly until well combined.
Heat oil in a small pan over medium heat. Once hot, add the mustard seeds and let them pop.
Add the chopped garlic and sauté until it turns a light golden brown.
Turn off the heat, toss in the curry leaves, and let them sizzle.
Pour the tempering directly over the raita. Mix gently.
Chill the raita in the fridge for 15 minutes and serve it as a refreshing side with parathas, pulao, or any everyday meal.
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Beetroots vary in sweetness! Taste your beetroot paste first, then adjust the sugar to find your perfect balance.
Can I use store-bought boiled beets?
Yes, you can use store-bought boiled beets to save time. Just ensure they are unsweetened and unseasoned before blending into a paste.
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.
Can I skip the tempering?
While the tempering adds a smoky and aromatic touch, you can skip it if you prefer a simpler version of the raita.
How do I make this vegan?
To make this vegan, replace the yogurt with a plant-based yogurt alternative.
What can I serve with beetroot raita?
Beetroot raita pairs well with parathas, pulao, biryani, or any spicy Indian meal as a cooling side dish.
