Beetroot Raita | Cukandar Raita | Easy Raita Recipes

Beetroot Raita is easy, no-cook, no-oil raita recipe which we can do in jiffy to get colorful looking raita to serve along any pulao, biryani or variety rice, paratha etc. I have already posted beetroot pachadi an Kerala style raita where beetroot is cooked and also coconut used. This raita is very simple with few ingredients a recipe which I wanted to posted for a very long time and finally it's happening now.

We all love beetroot more of me and my brother and that's a well known fact here so always having beetroot at home and apart from making beetroot poriyal (stir fry) and beetroot dal, I try to bring variety with my beetroot recipe and that's why you can see plenty of beetroot recipes in my space here. In this hot weather all I want to do is less cooking and serve something which helps to keep the body cool so I make raita every day now as a side or just serve as snack during weekend or holiday when we are at home.



Try this colorful raita to make your food more appealing and it will sure easy to make kids eat beetroot. Other beetroot recipe you can check Beetroot Buttermilk, Beetroot Pachadi (Raita), Beetroot Halwa, Beetroot Sooji Halwa , Beetroot Carrot Soup , Beetroot Sprouts Stir fry, Beetroot Pesto Braided Bread, Beetroot Masala, Beetroot Dal etc.

You can also check other Raita Recipes

• Bhindi Raita
• Beetroot Pachadi
• Capsicum Raita
• Cucumber Raita
• Onion Tomato Raita
• Lauki (Dudhi) Raita
• Broccoli Raita
• Aloo Raita
• Cucumber Raw Mango Raita

Beetroot (Cukandar) Raita Recipe

Easy raita made with beetroot and chilled yogurt/curd.

Author:	Priti	Category:	Accompaniment	Cuisine:	North Indian
Prep Time:	10 Mins	Cook Time:	NA	Total Time:	10 Mins
Serves:	2

Ingredients:

• 1 Cup - Beaten Curd/Yogurt
• 3/4 Cup - Grated Beetroot
• 1 - Green Chili
• 1/4 tsp - Cumin Powder
• 1/4 tsp - Fennel Powder [optional]
• 1/2 tsp - Rock Salt/Kala Namak
• 1 tbsp - Chopped Coriander Leaves
• 1/4 tsp - Salt (or to taste)

Method:

1. Peel and grate beetroot, finely chop green chili, coriander leaves (Cilantro).
2. In a bowl add beetroot, coriander leaves, green chili, rock salt, salt, cumin powder, fennel powder and mix well, keep aside for 5 mins for beets to release juice and mix with all flavors.

3. After 5 mins or more if you want to keep, add chilled beaten curd/yogurt and mix well. Adjust salt if required.

Serve immeditaely or chill in fridge until ready to serve.

Chilled, delicious and colorful beetroot raita.

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