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Beetroot Cucumber and Tomato Raita

Beetroot Cucumber and Tomato Raita
Recipe type: Breakfast
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
A raita that is very unusual and very tasty. . . Serve it chilled to enjoy it. . . .
  • ¼ cup boiled , peeled and chopped beetroot
  • ½ chopped cucumber
  • ½ cup chopped tomatoes
  • 1½ cups whisked fresh curds (dahi)
  • salt to taste
  • 2 tsp powdered sugar
  • 2 tsp finely chopped green chillies
  • 1 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • a pinch of asafoetida (hing)
  • 3 tbsp roughly chopped peanuts
  • ¼ cup freshly grated coconut
  • ¼ cup finely chopped coriander (dhania)
  1. Combine the beetroot, cucumber, tomatoes, curds, salt, sugar and green chilies in a deep bowl, mix well and keep aside.
  2. Heat the oil in a small non-stick pan and add the cumin seeds.
  3. When the seeds crackle, add the asafoetida and sauté on a medium flame for 15 seconds.
  4. Pour this tempering over the raita and mix well.
  5. Add the peanuts, coconut and coriander and mix well.
  6. Refrigerate for at least an hour.
  7. Serve chilled.
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