Beetroot Raita #shorts #tarladalal #food #foodshorts

Beetroot raita
For Beetroot Raita
1/4 cup boiled peeled and chopped beetroot
1/2 cup chopped cucumber
1/2 cup chopped tomatoes
1 1/2 cups whisked fresh curd (dahi)
salt to taste
2 tsp powdered sugar
2 tsp finely chopped green chillies
1 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
3 tbsp roughly chopped raw peanuts
1/4 cup freshly grated coconut
1/4 cup finely chopped coriander (dhania)

For beetroot raita
1.To make beetroot raita, combine the beetroot, cucumber, tomatoes, curds, salt, sugar and green chilies in a deep bowl, mix well and keep aside.
2. Heat the oil in a small non-stick pan and add the cumin seeds.
3. When the seeds crackle, add the asafoetida and saut on a medium flame for 15 seconds.
4. Pour this tempering over the raita and mix well.
5. Add the peanuts, coconut and coriander and mix well.
6. Serve the beetroot raita chilled.

tips to make beetroot raita
1. Use fresh curd for better taste.
2. You can add tsp sugar to balance out the flavour.
3. You can add urad dal or chana dal in the tempering.

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