Beetroot Raita
A vibrant pink raita where grated beetroot meets creamy yogurt with a gentle tempering of mustard seeds and curry leaves. The earthy sweetness of beet pairs beautifully with the cool yogurt, making it the perfect companion to biryani, pulao, or parathas. Ready in 15 minutes with just a handful of pantry staples.
For 4 servings
- prep · ~3 min
Prepare the beetroot and yogurt.
1.Wash, peel, and grate 2 medium beetroots using the large holes of a box grater.2.In a mixing bowl, whisk 2 cups yogurt with 0.25 cup water until smooth and creamy.3.Add the grated beetroot, 1 pinch salt, and 1 pinch black pepper to the yogurt. Mix well. - temper · ~2 min
Make the tempering.
1.Heat 1 tsp oil in a small tadka pan over medium heat until shimmering.2.Add 0.5 tsp mustard seeds and let them splutter completely (20-30 sec).3.Add 0.5 tsp cumin seeds and let them sizzle until fragrant (10 sec).4.Toss in 6 curry leaves and 1 finely chopped green chili. Stir for 10 seconds until aromatic, then remove from heat.TIPCurry leaves will crackle — keep a lid handy if needed. Don't let the cumin burn. - mix · ~1 min
Combine tempering with the yogurt mixture.
Pour the hot tempering over the beetroot-yogurt mixture and stir gently until everything is evenly combined. The raita will turn a beautiful pink.
- rest · ~10 min
Rest the raita for 10 minutes.
Cover and let the raita rest at room temperature for about 10 minutes so the flavors meld together. The raita can also be refrigerated if you prefer it chilled.
TIPResting lets the earthy beet flavor infuse into the yogurt. Raita tastes best when served cool, not ice-cold. - garnish
Garnish with chopped coriander leaves.
Transfer the beetroot raita to a serving bowl, sprinkle 2 tbsp fresh chopped coriander leaves on top, and serve.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use room-temperature yogurt to prevent the raita from turning watery when mixed.
- 2Squeeze out excess moisture from grated beetroot for a thicker, creamier raita.
- 3Let the mustard seeds splutter completely before adding cumin to avoid bitterness.
- 4Rest the raita for 10 minutes after tempering to let the flavors fully meld.
- 5Chill the raita for 30 minutes before serving for the best texture and taste.
- 6Add green chili gradually to control the heat level to your preference.
Adapt it for your goals.
Low-fat
Replace half the yogurt with hung curd or low-fat Greek yogurt to reduce fat while keeping a thick, creamy texture.
extra coolingExtra cooling
Add 1/4 cup finely chopped cucumber and a pinch of roasted cumin powder for an even more refreshing raita, perfect for spicy meals.
veganVegan
Use a thick plant-based yogurt (like coconut or almond) and swap the oil tempering with coconut oil for a fully vegan version.
spicySpicy
Increase green chili to 2 and add 1/4 tsp red chili flakes to the tempering for a fiery kick that pairs well with mild pulao.
nuttyNutty
Sprinkle 2 tbsp crushed roasted peanuts or cashews on top after garnishing for added crunch and a nutty flavor dimension.
Why this is on our healthy list.
Rich in Probiotics
Fresh yogurt provides live cultures that support gut health and digestion, making this raita a beneficial side for heavy meals.
Packed with Antioxidants
Beetroot is loaded with betalains, powerful antioxidants that help reduce inflammation and protect cells from oxidative stress.
Good Source of Folate
Beetroot is naturally high in folate, a B-vitamin essential for cell growth and red blood cell production.
Low in Calories
This raita is a light, low-calorie side dish that adds flavor and nutrients without weighing you down.
Contains Anti-Inflammatory Spices
Curry leaves, cumin, and mustard seeds in the tempering offer anti-inflammatory and digestive-boosting properties.
Frequently asked questions
Yes, but use fully cooled, boiled or roasted beetroot. Grate it finely and drain any excess liquid to avoid thin raita.
