Beetroot Cucumber and Tomato Raita
Beetroot Cucumber and Tomato Raita is a a very rich and tempering raita, rich in tastes, This is a pink coloured raita, a bit spicy and sweet. Try it.
Recipe Type: Curd
Preperation Time: 15 mins
Cooking Time: 1 mins
Total Time: 16 mins
1/4 cup boiled , peeled and chopped beetroot
1/2 cup chopped cucumber
1/2 cup chopped tomatoes
1 1/2 cups whisked fresh curds (dahi)
salt to taste
2 tsp powdered sugar
2 tsp finely chopped green chillies
1 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
3 tbsp roughly chopped peanuts
1/4 cup freshly grated coconut
1/4 cup finely chopped coriander (dhania)
Combine the beetroot, cucumber, tomatoes, curds, salt, sugar and green chilies in a deep bowl, mix well and keep aside.
Heat the oil in a small non-stick pan and add the cumin seeds.
When the seeds crackle, add the asafoetida and sauté on a medium flame for 15 seconds.
Pour this tempering over the raita and mix well.
Add the peanuts, coconut and coriander and mix well.
Refrigerate for at least an hour.