Beetroot, Cucumber and Tomato Raita
The sweetness of beetroot, the juiciness of cucumber and the tanginess of tomato fuse together in this pastel shaded raita. Coconut and crushed peanuts further enhance the flavour and texture of this raita, making the beetroot, cucumber and tomato raita an innovative accompaniment for pulaos, rotis and puris too.
Servings Prep Time
6 15minutes
Cook Time
3minutes
Servings Prep Time
6 15minutes
Cook Time
3minutes
Ingredients
Instructions
  1. Whisk the curds and add the beetroot, cucumber, tomatoes, peanuts, coriander, green chillies, coconut, sugar and salt. Keep aside.
  2. Heat a small non-stick pan on a medium flame and when hot, add the cumin seeds and dry roast for about 30 seconds.
  3. Add the asafoetida and dry roast for about 5 seconds.
  4. Pour this mixture over the prepared raita and mix well.
  5. Serve cold.