Beet root raita is very easy to make. Either you can cut into small cubes or grate it. If grating the job is done easily. You can serve it with plain rice, (I love to eat ) or with pulao, biryani, roti with subzi.
Let us look at the recipe now:
1 small beetroot (finely chopped or grated)
2 tbsp pomegranate seeds
1/2 cup fresh curd
1 tsp oil
1 tsp mustard seeds (optional)
salt as per taste
1 green chilli finely chopped
few coriander leaves for ganishing.
Method:
Heat the oil, add the mustard seeds, when it splutters add the green chilli, grated beet root in it and saute for two minutes. (if you are chopping, add that and sprinkle little water, add salt and cover it for two minutes), cover it and switch off the flame. let it remain in that till cools down. stir in between.
Beat the curd, add salt, add the cooked beetroot, mix well. garnish with pomegranate and coriander leaves. serve chilled with roti, pulao etc.
NOTE: You can make pachadi out of it. Just grind little coconut with green chilli and add to the mix.
Let us look at the recipe now:
1 small beetroot (finely chopped or grated)
2 tbsp pomegranate seeds
1/2 cup fresh curd
1 tsp oil
1 tsp mustard seeds (optional)
salt as per taste
1 green chilli finely chopped
few coriander leaves for ganishing.
Method:
Heat the oil, add the mustard seeds, when it splutters add the green chilli, grated beet root in it and saute for two minutes. (if you are chopping, add that and sprinkle little water, add salt and cover it for two minutes), cover it and switch off the flame. let it remain in that till cools down. stir in between.
Beat the curd, add salt, add the cooked beetroot, mix well. garnish with pomegranate and coriander leaves. serve chilled with roti, pulao etc.
NOTE: You can make pachadi out of it. Just grind little coconut with green chilli and add to the mix.
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