Beetroot Raita (Yoghurt)
Chukander ka Raita

Mamta Gupta

This raita is pink and it is lovely to eat with rice dishes.

Edited July 2017

Like this recipe on Facebook 


1 small beetroot
2 cups natural yoghurt
Salt to taste
1 tsp. olive oil
1/2 tsp. mustard seeds
5-6 curry leaves (meetha neem)
2 whole red/green chillies-broken up into small pieces.


1.Pressure cook beetroot (or buy ready cooked) and grate it.
2.Grind grated coconut in a blender until paste. You may need to add a little milk or water.
3.Mix yogurt, coconut, salt, beetroot.
4.Place in a serving bowl.
5.Heat oil in a ‘tarka ladle’ or small pan and add mustard seeds, curry leaves and gram dal. When seeds splutter, add red chillies. Stir for a few seconds. Pour over the raita.
6.Serve chilled.


Also see Raita Selection.

To print this recipe, open our printer-friendly version in a new browser window. Once you have printed the recipe, close the new window to return to this page.

If you have any comments or questions about this recipe, please post them to our Discussion Board, including the recipe name.

Like Mamta's Kitchen on Facebook