Also Known As
- Beetroot Yogurt Salad, Beetroot Curd Salad, Beetroot Pachadi
- Chukandar Pachadi (चुकंदर पछड़ी) or Chukandar Raita (चुकंदर रायता) in Hindi
- Beetroot Dahi (बीटरूट दही) in Hindi
- Beetroot Thayir Pachadi (பீட்ரூட் தயிர் பச்சடி) in Tamil
Ingredients for Beetroot Raita
Directions for Beetroot Raita
Boil the peeled beetroot until a fork can get past through it. Keep the cooked beetroot water aside.
Chop the beetroot into small pieces and place into a mixing bowl.
Add chopped onions, chilies, and salt into the bowl and mix it well along with the beetroot.
Mix the salad veggies along with curd, boiled beetroot water, and chopped coriander leaves.
Ingredients
Directions
Boil the peeled beetroot until a fork can get past through it. Keep the cooked beetroot water aside.
Chop the beetroot into small pieces and place into a mixing bowl.
Add chopped onions, chilies, and salt into the bowl and mix it well along with the beetroot.
Mix the salad veggies along with curd, boiled beetroot water, and chopped coriander leaves.
Notes
Main Ingredients for Beetroot Raita
- Beetroot: Provides a vibrant color and earthy flavor.
- Green Chillies: Adds a subtle heat and spice.
- Onion: Adds crunch and sharpness.
- Coriander Leaves: Adds freshness and a hint of citrus.
- Curd: Forms the creamy, tangy base of the raita.
- Salt: Enhances the overall taste.
Tips for Making Beetroot Raita
- Boiling the Beetroot: Ensure the beetroot is fully cooked by boiling until a fork easily pierces through. This makes it easier to chop and blend with the other ingredients.
- Cooling the Beetroot: Allow the boiled beetroot to cool completely before chopping and mixing with other ingredients. This helps retain the texture and prevents the curd from becoming watery.
- Balancing Spice: Adjust the amount of green chillies to suit your spice tolerance. You can remove the seeds from the chillies to reduce the heat.
- Consistency of Curd: Use thick curd for a creamier raita. If the curd is too watery, strain it using a muslin cloth to remove excess whey.
- Uniform Chopping: Chop the onions and beetroot into small, uniform pieces to ensure even mixing and a balanced flavor in each bite.
- Serving: Serve the raita chilled for the best taste. It pairs well with spicy dishes and can be served as a side with biryani, pulao, or any Indian meal.
- Freshness: Use fresh coriander leaves to add a bright, fresh flavor. Avoid using wilted or old leaves as they can add bitterness.
- Storage: Store any leftover raita in an airtight container in the refrigerator. Consume within a day to enjoy its fresh taste.
- Garnishing: Garnish the raita with a few coriander leaves or a sprinkle of cumin powder just before serving for an attractive presentation.
People Also Ask About Beetroot Raita
Can I make beetroot raita without green chillies?
Yes, you can omit green chillies if you prefer a milder flavor. You can also substitute them with black pepper for a different kind of mild heat.
How do I store leftover beetroot raita?
Store leftover beetroot raita in an airtight container in the refrigerator. It is best consumed within a day to maintain its freshness and taste.
Can I use raw beetroot instead of boiled for the raita?
While boiled beetroot provides a softer texture and blends well with the curd, you can use grated raw beetroot for a crunchier version. Ensure it’s washed and peeled thoroughly.
What dishes pair well with beetroot raita?
Beetroot raita pairs well with spicy dishes, biryani, pulao, and any Indian main course. It can also be enjoyed as a refreshing side dish or a healthy snack on its own.
How can I thicken the curd for raita?
To thicken curd, strain it using a muslin cloth to remove excess whey. This will give you a creamier consistency, perfect for raita.
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