Beetroot Raita

Click on the image to save the recipe on Pinterest

Here’s welcoming my favorite veggie as a child – Beetroot into the blog ❤️ I have never posted a recipe with beetroot before as my husband used to dislike it so much that we hardly bought it. Even if we bought it after my hundred requests 😁, it used to go into only two dishes:

* Amma’s Carrot Upkari, where carrot is replaced with beetroot, like how my Amma made and is my favorite dish with Beetroot.

* Restaurant style Vegetable Kurma, where I add Beetroot too which gives it a delicious flavour due to the coconut masala.

But still it was rare as he still did not like the flavour of beetroot at all. 😔

Then one day, I tried this Beetroot Raita as a quick side dish for Pulao and everything changed 😍 He said it’s the best dish he had ever tasted with beetroot and now he himself gets the veggie to make this raita (Happy me ❤️)

And the kids? Yes, they too love it for it’s Gorgeous colour and enjoy dipping it in their parathas and theplas.

So, finally our love – hate relationship with Beetroot turned into love, much to my delight, all due to this delicious raita. ❤️

Hope you all try it and love it too. It’s a very easy recipe. Happy and healthy cooking ❤️


Ingredients: (Serves 2)

1 Cup Yogurt/ Curd

3/4 Cup grated Beetroot (half a medium beetroot)

1 small sized Onion, finely chopped

1 Green chilly

2 Tbsp Coriander leaves

1 tsp Cumin powder / Jeera powder

1/2 tsp Chaat masala

Salt to taste

Step by step recipe:

1. Take yogurt in a bowl and mix with a spoon till it becomes creamy in texture and lump free.

2. Now add all the ingredients – peeled and grated Beetroot, finely chopped onion, green chilly and coriander leaves, jeera powder, Chaat masala and salt.

3. Mix well. Done 🙂

4. Serve with Pulao or with any meals. I also serve it with parathas or theplas and it tastes delicious. ❤️

Click on the image to save the recipe on Pinterest


* I have used homegrown mint leaves in the presentation above which I fine chop and add to the raita sometimes. So if you have mint leaves, you can add it as well ( about 5 to 6 leaves).

* The yogurt we get here is thick. If you get watery curd, sieve it to make it thick and then add other ingredients.

* Alternately if you like slightly thin raita, you can adjust the consistency as you like.

* Chaat masala can be substituted with amchoor or dry mango powder.

Makes a great combination with:

* Easy Vegetable Biriyani

* Soya Chunks Pulao

* Amma’s Carrot Pulao

* Mooli Paratha

* Methi Thepla

* Bottlegourd Theplas

* Masala Oats Paratha

* Drumstick leaves Aloo Roti


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