Authentic Beetroot Raita Recipe – Indian Yogurt Dip with Hing

Last Updated on 2 months by Neha Deshmukh

Authentic Beetroot Raita Recipe – Indian Yogurt Dip with Hing

Hey everyone! If you’re looking for a vibrant, refreshing side dish that’s packed with flavor and good-for-you ingredients, you have to try this Beetroot Raita. It’s a staple in my family, especially during summer, and honestly, it just makes everything taste better. I first made this when I was trying to find ways to sneak more veggies into my kids’ meals – and it worked like a charm! Let’s get into it.

Why You’ll Love This Recipe

This Beetroot Raita isn’t just beautiful to look at with its gorgeous pink hue, it’s also incredibly easy to make. It’s a cooling counterpoint to spicy Indian meals, a healthy snack, and a delightful dip all rolled into one. Plus, the little pop of flavor from the hing (asafoetida) takes it to another level. Seriously, don’t skip that! It’s a game changer.

Ingredients

Here’s what you’ll need to whip up this delicious raita:

• 0.5 cup beetroot (about 80g)
• 1.5 cups thick curd (about 360ml)
• Salt to taste
• 2 teaspoons oil
• 0.5 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 green chili
• 0.5 inch ginger
• 1 sprig curry leaves
• 1 pinch of hing (asafoetida)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Beetroot: You can use any beetroot – red, golden, or even chioggia. Red beetroot will give you that classic vibrant pink color.
• Curd (Dahi): This is key. You want thick, creamy curd. In India, we often use dahi which is traditionally set in earthenware pots. If you can’t find Indian dahi, full-fat Greek yogurt is a fantastic substitute. Avoid using very watery yogurt, as it will make the raita too thin.
• Hing (Asafoetida): Don’t be scared of this one! It has a pungent smell in its raw form, but when cooked in oil, it transforms into a savory, umami-rich flavor. It’s also amazing for digestion – a little goes a long way! If you’re sensitive to strong flavors, start with just a tiny pinch.
• Green Chili: Adjust the amount of green chili based on your spice preference. You can remove the seeds for a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, whisk the thick curd in a bowl until it’s nice and smooth. No lumps allowed!
2. Heat the oil in a pan over medium heat. Add the grated beetroot and a pinch of salt. Sauté for about 5 minutes, until it starts to soften.
3. Add a splash of water (about ¼ cup), cover the pan, and cook for another 10-12 minutes, or until the beetroot is completely tender.
4. Now for the magic – the tempering! In a small pan, heat the remaining oil. Add the mustard seeds and let them splutter.
5. Add the cumin seeds, curry leaves, hing, green chili (chopped), and grated ginger. Sauté for just about a minute, until fragrant. Be careful not to burn the spices!
6. Let the tempering cool down slightly. This is important – you don’t want to cook the curd.
7. Gently mix the cooked beetroot with the whisked curd.
8. Pour the tempered spices over the beetroot-curd mixture and combine everything well.

And that’s it! You’ve made Beetroot Raita.

Expert Tips

• Grate the beetroot finely for a smoother texture.
• Don’t overcook the beetroot – you want it tender, but not mushy.
• Cooling the tempering before adding it to the curd prevents it from becoming grainy.
• A sprinkle of roasted cumin powder on top adds a lovely smoky flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based yogurt like coconut or soy yogurt. It works beautifully! My friend, Priya, swears by cashew yogurt for this.
• Spice Level Adjustments: Add a pinch of red chili powder or a finely chopped serrano pepper for extra heat.
• Summer Cooling Variation: Add a few chopped mint leaves for an extra refreshing twist. This is my go-to during the hot summer months.
• Festival Adaptations: This raita is perfect for festivals like Holi or summer celebrations. You can add a sprinkle of pomegranate seeds for a festive touch.

Serving Suggestions

Beetroot Raita is incredibly versatile. Here are a few ways to enjoy it:

• Serve it alongside spicy curries like Dal Makhani or Chicken Vindaloo.
• Enjoy it as a dip with vegetable sticks or papadums.
• It’s a great addition to any Indian thali (platter).
• Honestly, I sometimes just eat it with a spoon straight from the bowl – it’s that good!

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days. The color might fade slightly, but it will still taste delicious.

FAQs

Let’s answer some common questions:

• What type of beetroot is best for this raita? Red beetroot gives the most vibrant color, but golden or chioggia beetroot work well too.
• Can I make this raita ahead of time? Yes, you can! The flavors actually develop more as it sits. Just make sure to store it properly.
• What if I don’t have Hing/Asafoetida? While it won’t be quite the same, you can omit it. However, I highly recommend trying to find it – it really elevates the flavor.
• How can I adjust the consistency of the raita? If it’s too thick, add a tablespoon or two of water or milk. If it’s too thin, add a little more curd.
• Is this raita suitable for a weight loss diet? Absolutely! It’s low in calories and packed with nutrients. Just be mindful of the amount of oil you use.

Enjoy making this vibrant and flavorful Beetroot Raita! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!