Beetroot Tomato Cucumber Raita Recipe

By | Published | Beetroot, Cucumber, Raita, Tomato | No Comment

1 cup fresh yogurt, beaten
1 beetroot, boiled and cut into cubes
1 cucumber, chopped
1 large tomato, chopped
2 tbsp roasted, skinned, coarsely crused peanuts
1 green chilli, chopped
2 tbsp grated fresh or dessicated coconut (optional)
1 tsp sugar
salt to taste
1 tbsp oil
1 tsp cumin seeds
a pinch asafoetida
coriander leaves for garnishing


1. Mix all ingredients in the first list (upto salt).
2. Heat oil in a Tadka ladle. Take the ladle off the heat and add cumin seeds. Once they splutter, add the asafoetida.
3. Let the Tadka cool a little, then add it to the Raita and mix it well.

Serve with Parathas for brunch or as an accompaniment to any meal.

Latest Food Blogs

Feel free to comment or share your thoughts on this Beetroot Tomato Cucumber Raita Recipe from Awesome Cuisine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Stay Connected: