Beetroot Raita Recipe – Authentic Indian Yogurt Dip with Coconut & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Beetroot Raita Recipe – Authentic Indian Yogurt Dip with Coconut & Curry Leaves

Hey everyone! If you’re looking for a vibrant, cooling side dish that’s bursting with flavour, you absolutely have to try this Beetroot Raita. It’s a little different from your standard raita – we’re adding a gorgeous coconut base and a South Indian-inspired tempering that takes it to another level. I first made this for a summer barbecue with friends, and it was a huge hit! It’s become a regular in my kitchen ever since.

Why You’ll Love This Recipe

This isn’t just any raita. It’s a beautiful blend of earthy beetroot, creamy yogurt, and the fragrant punch of coconut and curry leaves. It’s incredibly refreshing, especially on a warm day, and adds a lovely pop of colour to your plate. Plus, it’s super easy to make – ready in under 20 minutes! It’s a fantastic way to introduce a little South Indian flair to your meal.

Ingredients

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

• 1.5 cup peeled and grated beetroot (packed) – about 2 medium beetroots
• 2 tsp oil
• 0.25 cup grated coconut
• 1 green chilli, finely chopped (adjust to your spice preference!)
• 5 shallots, thinly sliced
• 0.5 tsp cumin seeds
• Few curry leaves
• 0.25 tsp black mustard seeds
• 2 cup thick plain yogurt

Ingredient Notes

Let’s talk ingredients for a sec!

• Beetroot: Grated beetroot is key here – it cooks down quickly and blends beautifully into the raita. Don’t worry about getting it perfectly fine; a little texture is nice.
• Coconut: Freshly grated coconut really makes a difference, but unsweetened desiccated coconut works in a pinch (about 1/4 cup).
• The Tempering: That mustard seed and curry leaf tempering is everything. It’s a classic South Indian technique that adds so much aroma and flavour. Don’t skip it! It’s what makes this raita special.
• Yogurt: I recommend using a thick, creamy yogurt for the best texture. Greek yogurt is a great option, or you can strain regular yogurt to thicken it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the coconut paste. Grind the coconut, green chilli, 2 shallots, and cumin seeds with a little water to form a smooth paste. Set this aside – it’s our flavour base!
2. Now, heat 1 tsp of oil in a pan over medium-low heat. Add the grated beetroot and a pinch of salt. Sauté for about 3-4 minutes, until the beetroot starts to soften. We’re not fully cooking it, just taking the raw edge off.
3. Mix the cooked beetroot into the coconut paste. Cook briefly for another minute, then take it off the heat and let it cool down.
4. In a bowl, combine the beetroot-coconut mixture with the yogurt and 1 cup of water. Stir well until everything is nicely combined and you have a pourable consistency. Add more water if needed to reach your desired thickness.
5. Time for the tempering! Heat the remaining oil in the same pan. Add the mustard seeds – they’ll start to splutter. Once they’ve calmed down, add the remaining sliced shallots and curry leaves. Sauté until the shallots are golden brown and fragrant.
6. Pour the hot tempering over the beetroot-yogurt mixture. Give it a good stir, and adjust the salt to your liking.
7. And that’s it! Your Beetroot Raita is ready to serve.

Expert Tips

• Don’t overcook the beetroot – you want it to retain a little bit of texture.
• Be careful when adding the mustard seeds to the hot oil – they can pop quite vigorously!
• Letting the beetroot mixture cool slightly before adding it to the yogurt prevents the yogurt from getting too warm.

Variations

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

• Vegan Adaptation: Easily make this vegan by using a plant-based yogurt like coconut or soy yogurt. It works beautifully! My friend, Sarah, swears by the coconut yogurt version.
• Spice Level Adjustment: If you like things a little spicier, add another green chilli to the coconut paste, or a pinch of red chilli powder. If you’re sensitive to heat, you can remove the seeds from the green chilli.
• Regional Variations: In some parts of South India, they add a squeeze of lime juice to the raita for extra tang. You could also try using different types of coconut preparations, like coconut milk.
• Festival Adaptations: This raita is a wonderful addition to a festive meal, especially during Diwali or Onam. It pairs beautifully with a spread of traditional dishes.

Serving Suggestions

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

• Serve it with steamed rice and your favourite Indian curries.
• It’s a fantastic accompaniment to biryani or pulao.
• Enjoy it with grilled meats or vegetables.
• It’s also delicious with simple dal and roti.

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What is the best type of yogurt to use for this raita? Thick, plain yogurt is ideal. Greek yogurt or strained yogurt work particularly well.
• Can I make the coconut paste ahead of time? Absolutely! You can make the coconut paste a day or two in advance and store it in the refrigerator.
• How can I adjust the consistency of the raita? Add more water, a tablespoon at a time, until you reach your desired consistency.
• What side dishes pair well with beetroot raita? It goes with almost anything! But especially well with spicy curries, biryani, or grilled dishes.
• Is beetroot raita suitable for a hot summer day? 100%! It’s incredibly cooling and refreshing – perfect for beating the heat.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you.