Beetroot Potato Pomegranate Raita | Beetroot Raita | How to make beetroot raita with potato and pomegranate with step by step instructions

Beetroot Potato Pomegranate Raita | Beetroot Raita recipe is an easy to make,  Gluten free, colorful yogurt dip that uses boiled beets, boiled potatoes, pomegranate and fresh grated coconut.

The beautiful pink color derived from beetroots gives this raita an appealing look and makes you to  gobble it up in a go.

If you are bored of eating regular raita, add some delicious and flavorful twist to your favorite curd.

In summer season I make it a point to incorporate dahi/curd/yogurt during luch time with Dal, Gobhi aloo/Cauliflower and potatoes, Mango salsa and Salad.

Beetroot Potato Pomegranate Raita | Beetroot Raita, worth a try

The combination of vegetables and fruits which are red in color I find them very fascinating. We love using boiled beets for making salad along with cucumber, carrots, pomegranate, radish and onions.

A dash of chat masala and drizzle of lime makes simple salad irresistible. However, adding grated beets to curd is a regular thing at my place, I wanted to try something different this time.

The inspiration behind this recipe is South Indian style Beetroot pachadi. With many changes I have modified the recipe by adding boiled potatoes and pomegranate to suit to our taste. And I must tell you this recipe is for keeps and worth trying.

Why you should eat more of Beetroot?

According to Healthline Beets are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties.

Beets are delicious and easy to incorporate in to your regular diet. If you’re looking for more beetroot recipes, check out the following on the blog –

Beetroot chocolate cake

Beetroot soup

Beetroot hung curd mini cheesecake

Cheesy beetroot patties/tikkis

Ingredients used to make Beetroot Potato Pomegranate Raita | Beetroot Raita

Other raita recipes on the blog are –

Cucumber peanut raita

Bathua raita

Vegetable raita

How to make Beetroot Potato Pomegranate Raita | Beetroot Raita

Following a few simple steps and using some of the most basic  ingredients would work like a charm to make this recipe.

Whisk the curd, add all spices

Prepare the tempering

In a small pan, add ghee. Once heated put mustard seeds. Once it splutter, add cumin. Add curry leaves, chopped and boiled potatoes, beets and grated coconut.

Toss it for a while. Switch off the flame and add this to whisked curds. After that, put pomegranate arils and garnish with coriander & mint leaves.

Serve chilled

Notes :

To make this raita recipe vegan, just replace the regular curd with Vegan curd/yogurt.

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5 from 2 votes

Beetroot Potato Pomegranate Raita | Beetroot Raita

Beetroot Potato Pomegranate Raita | Beetroot Raita recipe is an easy to make, colourful yogurt dip that uses boiled beets, boiled potatoes, pomegranate and fresh grated coconut.

Prep Time20 minutes mins

Cook Time10 minutes mins

Course: Accompaniment

Cuisine: Indian

Keyword: Beetroot raita, Healthy side dish, Raita

Servings: 4

Author: Lata Lala

Ingredients

• 1 big beetroot boiled
• 2 medium potatoes boiled
• 1/2 cup Pomegranate arils
• 1/3 cup fresh coconut grated
• 1 teaspoon roasted cumin powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon sugar
• 3 cups yoghurt curd
• salt as required
• 1/2 teaspoon chat masala

For tempering (tadka)

• 1 teaspoon clarified butter ghee
• 1 teaspoon cumin
• 1 tsp mustard seeds
• 1 sprig curry leaves

For Garnishing

• Few mint leaves
• Fresh coriander leaves

Instructions

Boil the beetroot and potatoes until tender

• To make this raita, cook the beetroot and potatoes by boiling it in cooker until it turns soft.
• To check if it is cooked, insert the knife and check If it is cooked. Cool, peel and roughly chop the beetroot and potatoes in pieces  and keep it aside.

Whisk the curd, add all spices

• Take curd in a mixing bowl. Add roasted cumin powder, red chili powder, salt, sugar and chat masala to it.
• With a whisk mix everything well until the curd is smooth and the spices are incorporated.

Prepare the tempering

• In a small pan, add ghee. Once heated put mustard seeds. Once it splutter, add cumin. Add curry leaves, chopped and boiled potatoes, beets and grated coconut.
• Toss it for a while. Switch off the flame and add this to whisked curds.
• After that, put pomegranate arils and garnish with coriander & mint leaves.
• Serve chilled.

Notes

To make this raita recipe vegan, just replace the regular curd with Vegan curd/yogurt.

For tempering the dip use olive oil or any other oil of your choice.

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