Last Updated on 2 months by Neha Deshmukh

Beet Raita Recipe – Authentic Indian Yogurt Dip with Tadka & Chaat Masala

Introduction

Okay, let’s be real – raita is essential with any Indian meal, right? It’s that cool, creamy counterpoint to spicy curries, and honestly, I can’t imagine a thali without it. This Beet Raita is a little different though. It’s vibrant, earthy, and has this amazing little tadka (tempering) that takes it from simple to spectacular. I first made this for a Holi party, and it was a huge hit – the color alone is festive! You’ll absolutely love how easy it is to whip up, and how much flavor it packs.

Why You’ll Love This Recipe

This Beet Raita isn’t just pretty; it’s seriously delicious. It’s:

• Quick & Easy: Ready in under 30 minutes!
• Flavorful: The combination of earthy beets, tangy yogurt, and the aromatic tadka is incredible.
• Cooling & Refreshing: Perfect for balancing spicy meals.
• Versatile: Great as a dip, a side dish, or even a light snack.
• Visually Stunning: That gorgeous pink color will brighten up any table.

Ingredients

Here’s what you’ll need to make this vibrant Beet Raita:

• 2 small beets
• 1 cup (240ml) plain yogurt
• 1 teaspoon kosher salt
• 1 teaspoon chaat masala
• ½ teaspoon black pepper
• 2 tablespoons cilantro, chopped
• 1 tablespoon oil
• ¼ teaspoon asafetida (hing)
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 2 green chilies, finely chopped
• 10 curry leaves

Ingredient Notes

Let’s talk ingredients – a few tips to make sure your raita turns out perfectly!

Beets: Varieties & Selection

I prefer using regular red beets for that classic color, but golden or chioggia beets work beautifully too! Look for beets that are firm and smooth, without any soft spots. About 200-250g of beets is perfect for this recipe.

Yogurt: Choosing the Right Consistency

Full-fat yogurt gives the richest, creamiest raita, but you can use low-fat or Greek yogurt if you prefer. If using Greek yogurt, you might want to whisk in a tablespoon or two of milk or water to loosen it up a bit.

Chaat Masala: The Flavorful Secret

Chaat masala is a magical spice blend! It adds a tangy, savory, and slightly fruity flavor. You can find it at most Indian grocery stores, or online. If you absolutely can’t find it, a pinch of amchur powder (dried mango powder) can be a substitute, but it won’t be quite the same.

Asafetida (Hing): A Traditional Touch

Asafetida, or hing, has a pungent aroma in its raw form, but it mellows out beautifully when cooked. It adds a lovely savory depth to the tadka. A little goes a long way! If you’re sensitive to strong smells, you can start with just a pinch.

Regional Variations in Tadka Spices

The tadka is where you can really get creative! Some families add a pinch of red chili powder for extra heat, or a few dried red chilies for a smoky flavor. Others might use a different oil, like mustard oil for a more pungent taste. Feel free to experiment and find what you like best.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Add 1 cup (240ml) of water to your Instant Pot. Place the beets on the trivet and pressure cook for 15 minutes. Let the pressure release naturally.
2. Once the beets are cool enough to handle, peel them and grate them using a box grater. Don’t worry about making it perfect!
3. In a bowl, whisk the yogurt until it’s nice and smooth. Mix in the grated beets, salt, chaat masala, and black pepper.
4. Now for the tadka! Heat the oil in a small tadka pan (or a small saucepan). Add the mustard seeds and wait for them to pop. Then, add the cumin seeds and sizzle for about 20 seconds.
5. Add the green chilies and curry leaves to the hot oil. Let them sizzle for a few seconds until fragrant.
6. Carefully pour the tadka over the beet-yogurt mixture.
7. Garnish with chopped cilantro. Chill for at least 30 minutes before serving – this really lets the flavors meld and the color deepen.

Expert Tips

• Don’t skip the chilling time! It really makes a difference.
• Taste and adjust seasonings. Everyone’s palate is different, so feel free to add more salt, chaat masala, or pepper to your liking.
• For a smoother raita, you can blend the beet-yogurt mixture briefly in a blender.

Variations

• Vegan Beet Raita: Swap the yogurt for a plant-based yogurt alternative like cashew or coconut yogurt.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check the label on your chaat masala to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustments: Reduce or omit the green chilies for a milder raita. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Holi, Diwali): This raita is perfect for festive occasions! The vibrant color is especially fitting for Holi.

Serving Suggestions

Beet Raita is incredibly versatile! Here are a few ideas:

• Serve it alongside your favorite Indian curries, like butter chicken or dal makhani.
• Use it as a dip for vegetable sticks or papadums.
• Enjoy it as a light and refreshing snack on a hot day.
• It’s a beautiful addition to any Indian thali.

Storage Instructions

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

FAQs

What is Raita and where does it originate from?

Raita is a traditional Indian yogurt-based condiment. It’s believed to have originated in the Indian subcontinent and has been a part of Indian cuisine for centuries. It’s typically served as a cooling accompaniment to spicy dishes.

Can I make Beet Raita ahead of time?

Yes, you can! You can prepare the beet-yogurt mixture a day in advance and store it in the refrigerator. Just add the tadka right before serving to keep it fresh and crispy.

What can I substitute for Chaat Masala?

If you can’t find chaat masala, you can try a combination of amchur powder (dried mango powder), cumin powder, coriander powder, and a pinch of black salt. It won’t be exactly the same, but it will give you a similar tangy and savory flavor.

How do I adjust the spice level in this recipe?

Simply adjust the amount of green chilies you use. Remove the seeds from the chilies for a milder flavor.

What is the purpose of the tadka (tempering) in this raita?

The tadka adds a burst of flavor and aroma to the raita. Heating the spices in oil releases their essential oils, creating a complex and delicious flavor profile.

Can I use a different type of beet (golden, chioggia)?

Absolutely! Golden or chioggia beets will give you a different color raita, but the flavor will still be delicious.