Beetroot Raita, colourful recipe best to be served with any pulao, biryani or variety rice, paratha. This raita is very simple with few ingredients a recipe. Usually, we make beetroot thoran (dry coconut curry), for a change this recipe is delicious.
Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.
The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin. Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.
Beetroot fibre has been shown to increase the number of white blood cells, which are responsible for detecting and eliminating abnormal cells. Red beetroots have been ranked as one of the 10 most potent antioxidant vegetables and are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.
Ingredients :
- 1 Beetroot grated
- 1/4 Cup Yogurt
- 2 Green chilli Chopped
- Salt for taste
- 1/4 Teaspoon Mustard Seeds
- 1/4 Teaspoon Cumin Seeds
- A pinch of Asafoetida
- 2 Tablespoon Coconut Oil
- Curry Leaves
Method :
- Pan fry grated beetroot in coconut oil on low flame for 4-5 minutes
- Add salt required and cook for another 3 minutes
- Sprinkle some water, cover and cook for 5-6 minutes
- Cool down and keep aside
- In a bowl, whisk curd and mix the beetroot well
- Temper mustard seeds and cumin seeds in coconut oil
- Add asafoetida, chopped green chilli and curry leaves
- Add the tempering to the beetroot mixture
- Serve Chill
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