Beet Root Raitha Recipe
Prep time: 05 Mins
Cook time: 30 Mins
Yields: 4-5 servings
This is not your usual beet recipe. Try this beetroot raitha and I'm sure that you will fall in love with this vibrant vegetable even if you don't like it already. This dish goes well with rice, pulav and chapathis.
Ingredients
For Tempering:
Instructions
  1. Wash and peel the beet. Cut it into 4 big chunks. Place it in a vessel and add enough water just to cover the beets. Place the vessel in a pressure cooker and cook it for just one whistle and remove the cooker from the stove.
  2. While the beet is cooking:
    • grind the coconut, green chili and ginger to a smooth paste &
    • do the tempering. In a small frying pan add the oil. Once it is hot enough; add the mustard speeds and let it splutter. Then add the hing and curry leaves; sautee it for a minute and switch off the heat. Keep this tempering aside.
  3. Once the pressure releases, open the lid and remove the vessel. Reserve the beet cooked water for later use and drain the beets.
  4. In a medium size bowl, grate the beets. To this add the coconut paste, tempering, yogurt and salt. Mix it well. Add little water or yogurt to get the desired consistency. Check for salt and adjust it according to your taste.
  5. Now garnish it with finely chopped coriander leaves and vibrant beets raitha is ready to be enjoyed with fried rice, biriyani or parathas.
My Notes:
  1. Since beet is a sweet vegetable, this dish would require more spice than you would normally use in your cooking.
  2. Canned beets can also be used in this recipe.
  3. Pressure cooker is not a must for this recipe. You can cook it in a microwave oven too. I prefer the cooker method because I cook 4-5 beets at a time. Grate 1 for the pachadi, chop 2 for the next day's curry and puree the balance to use it while baking. I store the pureed beets in 1/2 cup containers in the freezer and use it later.
  4. Using the beet puree you can prepare kheer following this pumpkin kheer recipe by replacing the pumpkin puree with the beet puree.
Recipe by Madhuram's Veg Corner at https://www.vegcorner.com/beetroot-thayir-pachadi/