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–+ servings

Bangalore style Carrot Beetroot Raita

Aanchal Gupta
Yogurt mixed with the goodness of carrots and beet and tempered with mustard and curry leaves makes this a very flavorful and healthy Raita. The use of Greek yogurt packs in a lot of protein as well making it a healthy and filling raita.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sides/ accompaniments
Cuisine Indian
Servings 3 cups

Ingredients
  

  • 3/4 to 1 cup grated carrot
  • 1 small to medium Beetroot boiled peeled and grated
  • 20 oz yogurt/curd/dahi whipped
  • 1/2 tsp sugar
  • salt to taste

For Tarka/Tempering

  • 1/2 tsp Mustard seeds
  • 1/2 tsp Urad dal
  • 1-2 Green chilies chopped
  • 8-10 curry leaves
  • 2 tsp oil

Instructions
 

  • Whip Yogurt with salt and sugar and keep aside.
  • Cook beetroot,peel and grate and keep aside.
  • Wash and grate carrot

For tarka/Tempering

  • in pan , heat oil and add Mustard seeds and Urad dal till they crackle and Urad dal turns golden.
  • Add Green chilies and curry leaves and stir till curry leaves crisp up.
  • Add grated carrot and cook till carrots soften a little.
  • Remove from heat and add salt and cool completely.
  • Mix the yogurt, carrot and beet together.
  • Garnish with Cilantro/Corinder/Dhania and serve cold.

Notes

You can make it with just Carrot or just beetroot. I just like to make a healthy Raita, so I use both.
I used Greek yogurt, for extra protein, though you can plain.
Tried this recipe?Let us know how it was!