Beetroot Cucumber Raita


1/4 cup boiled , peeled and chopped beetroot
1/2 cup chopped cucumber
1/2 cup chopped tomatoes
1 1/2 cups vegan curd
salt to taste
1 tbsp soaked raisins
2 tsp finely chopped green chillies
For dry taDka
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
2 tbsp soaked chana dal (optional)
1/4 cup freshly grated coconut
1/4 cup finely chopped coriander (dhania)



Combine the beetroot, cucumber, tomatoes, curds, salt, and green chilies in a deep bowl, mix well and keep aside.

Heat 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 chana dal, coconut, raisins and coriander and mix well.

P.S. : Learn easy recipe of peanut curd here.

Contributor : Saee Bapat