An easy and healthy beetroot raita using Himalayan pink salt, perfect for beating the summer heat.
Prep Time
5min
Cook Time
2min
Total Time
7min
Ingredients
2 Servings
(1 serving = 1/2 cup)
Main Ingredients
- 1cupcurd
- 1tbspbeetroot, grated
- 1tsppink salt
- 1pinchred chilli powder
- 1/2tspcumin seeds powder, roasted
For Tempering
- 1tbspmustard oil
- 1/2tspcumin seeds
- 1/2tspmustard seeds
- 1sprigcurry leaves
Prep Time
5min
Cook Time
2min
Total Time
7min
How to make Pink Raita
Prepare the Raita
In a bowl, mix curd, grated beetroot, pink salt, red chilli powder, and roasted cumin seeds powder until well combined.
Tempering
Heat mustard oil in a pan.
Add cumin seeds, mustard seeds, and curry leaves to the hot oil.
Allow the seeds to crackle and the curry leaves to become crisp.
Pour the tempering over the prepared raita and mix gently.
Tips & Tricks
For a thicker raita, use hung curd instead of regular curd.
Adjust the amount of red chilli powder according to your spice preference.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
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