• HealthyNidhi

Beetroot Pomegranate Raita

Updated: Dec 8, 2019

Raita, the yogurt-based condiment, is one of the most loved dishes in Indian cuisine.


It forms an integral part of regional thali, and one can never imagine relishing biryanis, kebabs, stuffed parathas, masaledar stir-fries and the likes without it being on the side. In Indian cuisine, which is notoriously known and loved for its inclination towards chillies and spices, raita comes as a respite - bringing about a cooling effect after the heavy dose of spices. It helps in toning down the intense flavours and being a savior to those who have a delicate palate.


Resembling the popular Greek condiment Tzatziki, Raita is also made using thick yogurt, which is then mixed with a variety of vegetables, fruits and spices. Amongst all, the most popular recipe is the one with grated cucumber, which is topped with freshly roasted jeera powder (cumin) and red chilli powder. It can be seen in almost every household across the various regions in the country.

I have tried to give an unusual twist to the ever popular Raita by adding grated beetroot.This imparts a rich red colour and a delicious taste too. Which mama would not like to secretly tuck in some veggies, colour, nutrition and taste to the ever popular Raita??



Packed with essential nutrients, beetroots are a great source of

  • Fiber

  • Folate (vitamin B9)

  • Manganese

  • Potassium

  • Iron and

  • Vitamin C



Pomegranates are power packed kernels that pop in the mouth to provide a sweet and sour taste to the Raita.

Mint and cumin provides freshness and colour to this accompaniment and makes it a visual treat. Dried mint/coriander can be used in case fresh mint is not available.






Beetroot Pomegranate Raita


Serves: 2

Cooking time: 30 minutes

Preparation time: 10 minutes

Cuisine: Indian

Author: HealthyNidhi


Ingredients:


1 boiled beetroot grated (small)

1 cup thick yogurt

¼ cup pomegranate kernels

2 tablespoons chopped mint

1 teaspoon sugar

1 teaspoon roasted cumin powder

Rock salt/Himalayan pink salt to taste

A pinch of crushed pepper (optional)


Method:

  1. Peel and grate the boiled beetroot in a bowl.

  2. Add yogurt, ¼ cup of water and whisk well to get a smooth mixture.

  3. Add the spices, sugar and pomegranate kernels.

  4. Here I like to crush some pomegranate kernels in the Raita to get more flavour and colour.

  5. Top it with fresh mint and serve with rice pulao or chapatis.


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