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.
Servings 4
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.