- Paste: Make a smooth paste of the paste ingredients with ½ c of water in a blender Steam cook the beet root in a bowl without adding water. 50% of cooking should do. Cool, peel grate. Make a coarse paste of the grated beet in a blender.
- Over medium heat in sauce pan cook the beet with the coconut paste with 1/4 c water for five minutes. Whisk the curd in a bowl and add this to the saucepan containing the beet. Mix, turn off the heat after a minute. Over medium heat, heat the coconut oil in a sauce pan.
- Stir in mustard seeds, let it splatter, Then stir in cumin seeds, asafoetida, chili and curry leaves, 2 mins. Turn off the heat.
- Add the tempered ingredients to the beet, salt to taste. Nutritious colorful raita is ready. Cool before serving
Beet root purifies blood. This recipe is Kerala specialty as such it includes coconut paste and coconit oil
Beetroot Raita Kerela Style
#myrecipe
By Tanya Singh
May, 23rd
600
Servings
2 persons
Cook Time
20 minutes
Ingredients
10
- 12
Ingredients
- 1 c steam cooked, peeled, and grated
- 3 c curd Preferably homemade
- 1/2 c coconut Pieces
- 1 green chili
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4 curry leaves
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 dried red chili
- 8 curry leaves
- 1 pinch asafoetida , to taste Salt
Instructions
Notes/Tips
Enjoy it with your meal
