Last Updated on 2 months by Neha Deshmukh

Beetroot Raita Recipe – Authentic Indian Yogurt Dip with Coconut & Spices

Introduction

Oh, raita! Is there anything more refreshing with an Indian meal? Especially during the warmer months, a cool, creamy raita is essential. This beetroot raita is a little different from your usual cucumber or onion versions – it’s vibrant, subtly sweet, and packed with flavour thanks to the coconut and spices. I first made this for a family get-together and it was a huge hit! It’s become a regular in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This beetroot raita isn’t just delicious; it’s incredibly easy to make. It comes together in under 30 minutes, and requires minimal cooking. The combination of earthy beetroot, cooling yogurt, and fragrant spices is simply divine. Plus, it’s a fantastic way to add a pop of colour to your table! It’s perfect as a side dish, a dip, or even a light snack.

Ingredients

Here’s what you’ll need to make this vibrant beetroot raita:

• 3 Beetroots
• 1.5 cup Thick Curd or Yogurt
• To taste Salt
• 0.75 cup freshly Grated Coconut
• 0.25 teaspoon Cumin Seeds
• 2 Green Chillies
• 1 teaspoon Grated Ginger
• 2 teaspoon Coconut Oil
• 1 teaspoon Urad Dal
• 0.5 teaspoon Mustard Seeds
• 2 Whole Dry Red Chillies
• 1 sprig Curry Leaves
• 1 pinch Hing (Asafoetida)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavour.

Beetroot Varieties & Their Impact on Color

You can use any beetroot variety for this recipe – red, golden, or even Chioggia (candy stripe). Red beetroots will give you that classic vibrant pink colour, while golden beetroots will result in a milder, yellow-tinged raita. I personally love using the red ones for the beautiful colour!

The Importance of Thick Curd (Dahi)

Using thick curd (dahi) is key. It shouldn’t be watery. If your curd is too thin, strain it through a muslin cloth for a couple of hours to remove excess water. This will give you the perfect creamy texture. About 400g of thick yogurt works well.

Coconut – Fresh vs. Dried

Freshly grated coconut really elevates the flavour, but if you can’t find it, unsweetened desiccated coconut will work in a pinch. Use about ¾ cup of desiccated coconut and soak it in a little warm milk for 10-15 minutes to soften it before adding it to the paste.

Understanding Hing (Asafoetida) & Its Benefits

Hing, or asafoetida, has a unique pungent aroma, but it adds a wonderful savoury depth to the tempering. Don’t be scared of it! A tiny pinch is all you need. It’s also known for its digestive properties, which is a bonus with a rich Indian meal.

Regional Variations in Spice Levels

Spice levels in Indian cooking vary hugely from region to region. Feel free to adjust the number of green chillies to suit your preference. Some people also like to add a pinch of red chilli powder to the raita itself for an extra kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the beetroots. I prefer to pressure cook them – it’s quick and easy! Add the beetroots to your pressure cooker with enough water to cover them, and cook for 2-3 whistles. Let them cool completely, then peel and grate them. You’ll need about 1.5 – 2 cups of grated beetroot.
2. While the beetroots are cooking, let’s make the coconut paste. In a grinder, combine the grated coconut, cumin seeds, green chillies, and ginger. Grind to a coarse paste without adding any water. We want a nice, textured paste.
3. In a bowl, whisk the curd until it’s smooth and creamy. Add the grated beetroot, coconut paste, and salt. Mix everything well.
4. Now for the tempering! Heat the coconut oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal and fry until golden brown. Add the whole dry red chillies and curry leaves, and fry for a few seconds. Finally, add the hing and immediately turn off the heat.
5. Pour the hot tempering over the beetroot mixture. Be careful, it will splutter! Mix well.
6. Serve chilled or at room temperature. I like to let it sit for at least 30 minutes to allow the flavours to meld.

Expert Tips

• Don’t overcook the beetroots, or they’ll become mushy.
• Taste and adjust the salt and spice levels as needed.
• For a smoother raita, you can blend the beetroot and coconut paste with the curd. But I prefer the texture of grated beetroot.

Variations

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

Vegan Beetroot Raita

Easily made vegan! Simply substitute the curd with a plant-based yogurt – coconut yogurt or cashew yogurt work beautifully.

Gluten-Free Adaptation (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free.

Spice Level Adjustments – Mild to Spicy

My friend, Priya, loves a fiery raita, so I often add an extra green chilli for her. For a milder version, remove the seeds from the green chillies or use just one.

Festival Adaptations – Holi & Janmashtami

This raita is a lovely addition to festive spreads, especially during Holi and Janmashtami. The vibrant colour is perfect for Holi, and the cooling properties are welcome during the warmer months when Janmashtami falls.

Serving Suggestions

This beetroot raita is incredibly versatile. Serve it alongside:

• Biryani
• Pulao
• Dal-Rice
• Grilled meats or vegetables
• As a dip with papadums or vegetable sticks

Storage Instructions

You can store leftover beetroot raita in an airtight container in the refrigerator for up to 2 days. The colour might fade slightly over time, but it will still taste delicious!

FAQs

Let’s answer some common questions:

Can I make this raita ahead of time?

Yes, absolutely! You can make it a few hours in advance. The flavours actually develop even more as it sits.

What if I don’t have a pressure cooker? How can I cook the beetroots?

No problem! You can boil the beetroots until tender, or roast them in the oven. To roast, wrap them in foil and bake at 200°C (400°F) for about 45-60 minutes, or until tender.

Can I use store-bought coconut paste instead of grating fresh coconut?

You can, but the flavour won’t be quite as vibrant. If using store-bought paste, make sure it’s unsweetened.

Is it necessary to use coconut oil, or can I substitute it?

Coconut oil adds a lovely flavour, but you can substitute it with any neutral oil like vegetable oil or sunflower oil.

My raita tastes bland. How can I enhance the flavor?

Add a squeeze of lemon juice, a pinch of chaat masala, or a little more salt. Sometimes, a tiny bit of sugar can also balance the flavours.

What are the health benefits of beetroot raita?

Beetroot is packed with nutrients like folate, potassium, and antioxidants. Yogurt is a great source of probiotics, which are good for gut health. So, this raita is not only delicious but also good for you!