I cannot get over the fact at how simple this recipe is! For something so simple, the nutrition and taste that this pretty looking dish packs in itself is amazing! Whether you like beetroot or not, I urge you all to try this preparation and see if you resist making it another time! This raitha tastes great with hot rotis or as a dip or as a standalone snack ❣
❀ Beetroot - 1 (big, 150 grams, approximately) - peeled, grated/chopped finely) - I chop it in a food processor to fine bits.
❀ Green Chilli - 1 Slit lengthwise
❀ Yogurt - 1 ¼ cup (300 grams, approximately) - using thick, slightly sour yogurt enhances the taste. I use Greek yogurt.
❀ Salt - to taste
❀ Ghee - 1 teaspoon
❀ Mustard seeds - ½ teaspoon
❀ Cumin Seeds - 1 teaspoon
1️⃣ Microwave the grated/chopped beetroot with about 30 ml of water for about 4 minutes on high. Keep aside to cool completely.
2️⃣ Add the yogurt in a bowl and whisk it lightly. Mix in the salt.
3️⃣ Heat Ghee in a pan. Add the cumin and mustard seeds. Wait till they splutter. Add the slit green chillies and fry for about 10 seconds.
4️⃣ Add this to the yogurt.
5️⃣ Now add the beetroot to the yogurt. Mix well. Serve! 🤩
More about this recipe
How did this recipe come about?
I first ate this recipe in a Maharashtra Nivas in Calcutta, when I was a little girl. I remember the food there cooked fastidiously, being extremely simple, nutritious and yummy! I fell in love with this dish immediately! I remember taking a few servings, quite unashamedly! 😄😄 When I came back home, I gushed about it to my mum. She asked me to describe the taste and based on my inputs, she recreated the dish, for the first time at home - and the rest as they say is history! Since then, this dish has been a regular feature in our household!
Approximate Nutritional Value
|Amount per serving|
|% Daily Value*|
|Total Fat 10.2g||13%|
|Saturated Fat 6.9g||35%|
|Total Carbohydrate 10.6g||4%|
|Dietary Fiber 1.9g||7%|
|Total Sugars 10.7g|
|Vitamin D 0mcg||0%|