Beetroot, Cucumber and Tomato Raita by Tarla Dalal

Beetroot, Cucumber and Tomato Raita

by Tarla Dalal

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.

Preparation Time: 15 mins
Cooking Time: 3 mins
Makes 6 servings

Ingredients

1 1/2 cups fresh low fat curds (dahi) , whisked
1/4 cup boiled beetroot cubes
1 cup chopped cucumber
1 cup chopped tomatoes
1 tbsp roasted and
2 tbsp chopped coriander (dhania)
1 tsp finely chopped green chillies
1 tbsp freshly grated coconut
1 tsp sugar
salt to taste
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)

 

Method

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.

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