Beetroot raita recipe.Thayirpachadi,ie raita is an integral part of south Indian meal.No festive feast is complete without a raita.The way it is made in south India is little different from how it is made elsewhere.After mixing in the veggies with curd,a tempering with mustard,urad dal and asafoetida is added to the raita,making it absolutely flavorful and tasty.Today I am blogging a thayirpachadi recipe which is not quite popular as cucumber or carrot.Yes beetroot raita is an uncommon yet very very tasty one,I read this recipe in a magazine and was hooked to it immediately. Beetroot is one veggie that many detest,that includes me too :),I am always on look out for recipes that would mask the sweetness of beetroot and I really loved this raita.In this recipe,grated beetroot is sauteed in little oil until the raw smell goes off and boiled until soft.This step takes off the sweetness to a great extent.Then curd,salt and tempering is added as usual.Try this raita,you will love this even though you don’t like beetroot.
Beetroot raita recipe
1 medium sized beetroot,peeled and grated
1 1/4 cup curd,whisked well
2 teaspoons oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
1/4 teaspoon asafoetida
2 dried red chillies
10-12 curry leaves
Oil to temper
1.Heat a pan and add 2 teaspoons oil.Add the grated beet and saute till raw smell goes off.Now add some water and cook till soft.
2.Take the boiled beetroot in a bowl and add the whisked curd and salt to it.Mix well
3.Do a tempering of all the ingredients mentioned in “for tempering” and add it to beetroot-curd along with the oil.Mix well and serve.
1.You can add green chilli and crushed ginger in place of red chilli
2.Mae sure to saute the beetroot well else there will be a raw sweet taste in the raita.