With the natural sweetness of boiled beetroot and the cooling effect of yoghurt, this raita is a refreshing addition to any fasting meal. Plus, it’s loaded with nutrients, making it an ideal dish to keep you energized throughout the day.
Why to Make
This Beetroot Raita is a must-try because it’s both delicious and nutrient-rich. The combination of beetroot and yogurt is excellent for digestion, and the dish comes together in minutes, making it perfect for fasting days.
Ingredients
Yogurt: Provides creaminess and aids digestion. Cucumber, diced: Adds a refreshing crunch and is hydrating. Boiled beetroot, diced: Offers natural sweetness and is rich in antioxidants. Salt to taste: Balances the flavors. Fresh coriander for garnish: Enhances the freshness and adds color.
I have taken care to include ingredients that are permitted during navratri. But make sure to consult your family because different people have different customs and permitted ingredients.
Steps to Make:
Substitutions:
You can skip cucumbers and instead add grated carrot to the raita. Use mint leaves instead of coriander for a refreshing twist.
Variations:
Add a dash of roasted cumin powder for an earthy flavor. Mix in some pomegranate seeds for a touch of sweetness and crunch.
How to Serve:
Serve this Beetroot Raita chilled with roti, chapati, or as a side dish with your favorite Navratri meals like sabudana khichdi or kuttu ke pakore.
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