Beetroot yogurt raita is a simple, cooling side dish made with grated beetroot, fresh yoghurt and gentle seasoning. It is often served alongside rice dishes or flatbreads to balance warm spices and add freshness to a meal.
This version is mild, naturally vibrant, and easy to prepare. It requires no cooking beyond a quick sauté and is ideal for beginners looking for a dependable, everyday raita.
Recipe Information
Prep time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
Main ingredients
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1 medium beetroot, peeled and finely grated
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1½ cups plain natural yoghurt, well whisked
Tempering
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1 teaspoon vegetable oil
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½ teaspoon mustard seeds
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6 to 8 curry leaves
Seasoning
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Salt to taste
To finish
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1 tablespoon finely chopped fresh coriander leaves
Step-by-Step Method
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Place the grated beetroot in a small bowl and keep aside.
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Heat the oil in a small pan over medium heat.
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Add the mustard seeds and allow them to pop.
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Add the curry leaves and sauté for a few seconds until fragrant.
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Add the grated beetroot to the pan and cook for 2 to 3 minutes, stirring gently, until slightly softened.
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Remove from heat and allow the beetroot to cool completely.
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In a mixing bowl, add the whisked yoghurt and salt.
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Stir in the cooled beetroot mixture until evenly combined.
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Finish with chopped fresh coriander.
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Chill for 5 to 10 minutes before serving if desired.
Cooking Tips
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Always allow the beetroot to cool before mixing with yoghurt to prevent curdling.
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Whisk the yoghurt well for a smooth, creamy texture.
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Keep the seasoning simple so the natural sweetness of beetroot stands out.
Variations
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Vegan: Use thick unsweetened plant-based yoghurt.
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Extra flavour: Add a pinch of roasted cumin powder.
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No tempering: Mix grated raw beetroot directly into yoghurt for a quicker version.
Serving Suggestions
Serve with vegetable pulao, lemon rice, khichdi, or alongside chapatis and simple sabzis. It also works well as a cooling side during warm weather.
Storage and Reheating
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Store in an airtight container in the fridge for up to 24 hours.
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Stir well before serving.
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Do not freeze, as yoghurt separates when thawed.
