Few sprigs of fresh cilantro and mint finely choppedOptional
In a medium-size mixing bowl whisk yogurt until smooth.
Add 2-3 tablespoons water at a time to adjust the consistency.
Add in beetroot and seasoning.
Check the taste and adjust salt if needed.
In a small saucepan heat up the ghee.
Once warm add in a pinch of hing, cumin, and mustard seeds.
When it starts to splutter add in curry leaves, peanuts, sunflower seeds.
Immediately followed by a tablespoon of water.
Now add the tadka to the raita and cover it with a lid immediately.
Add in fresh herbs if desired.
This raita is best served chilled.
Refrigerate for at least an hour before serving.
Stir well before serving.
PRO TIP - Putting a lid for a minute helps to retain the fragrance of the tempering.
You may use any plain yogurt of choice. Homemade, whole milk, fat-free or Greek yogurt works.Do not use flavored yogurt.As yogurt consistency varies add few tablespoons of water to get to the desired consistency.Tempering is optional but highly recommended.Always use few teaspoons of chopped fresh herbs like cilantro or mint if you have on hand.Kala namak adds an amazing flavor to yogurt raita. Swap it with normal salt if it is unavailable.
Best way to prepare beets for raita
Raw beets don’t taste good in the raita.I prefer steaming beets in a pressure cooker and then shredding it in a food processor.You can even choose to dice beets into small pieces instead of shredding them.
Instant Pot method to steam beets –
2-3 Beetroots, approx. 5-6” each1 cup of waterMethodThe easiest way to cook beets is pressure cook them with skin on.You just need to chop off the green leafy beet tops.Do not discard them. Beet tops make a delicious and healthy stir fry.Then wash the beetroot under cold tap water.Brush off any dirt sticking on the beets.Next, prick each beet 3-4 times with a knife.Or even better cut them into half.This will help beets to cook faster.Add 1 cup water to the pot.Place the trivet inside the pot.If you have steaming rack put it over the trivet.Add in the beets.Close the lid, the knob turned to the SEALING position.Press Manual High Pressure 18 minutes.Once the pot beeps place a towel on the black knob and perform a QUICK RELEASE.OR14 minutes HP and natural release.When the silver pin drops down, open the lid carefully and prick the beets with a knife to check if they are done.The knife should glide in smoothly without any resistance.
What to serve with beet raita?
This raita is good on its own as a salad.It is best served with an Indian meal like pulao or paratha and subzi.
Make ahead of time tips
Steam beets, shred them, and store it in the fridge for up to 3 days.
Use homemade or store-bought plain unflavored yogurt.
You can use fat-free yogurt too.
For a change, you can add finely chopped green chili or shredded cucumber or cabbage to the raita.Consider using seasoning like dried mint in case fresh one is unavailable.