Beetroot Raita


Beetroot – 1 medium sized
Curd – about one big bowl (not very sour)
Ginger-Chilli Paste – 1 tsp
Salt to taste
Sugar- 1-2 tbsp (depending on how sour the curd is)
Chopped corriander for garnishing

For Vaghar:
Oil-1 tbsp
Mustard Seeds Rai – 1 tsp
Crushed Pepper – 1/2 tsp
Asafoetida (Hing) – 2 pinches
1. Boil the medium sized beetroot in the pressure cooker.
2. Grate it & keep it aside.
3. Add Salt, ginger-chilli paste, Sugar in the curd & beat it well.
4. Add grated Beet-root in it & mix it well.
5. Heat oil in a small pan for vaghar.
6. Add crused pepper & rai in it.
7. Add hing moment rai start cracking & remove it from the fire.
8. Spread the vaghar on the raita & garnish it with coriander.

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