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Fuchsia Raita ~ or How to Make Beetroot Raita

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fuchsiaraita

A good way to incorporate more vegetables and have atleast one cup of yogurt a day, is to have them as raita. It’s a refreshing addition to a meal and is quite filling on its own as well. K is very fond of beetroot where I have abhorred it….it was cooked to death in the most obnoxious manner at my hostel mess, hence the distaste for it. Soon I realized however that it could be made in a simple stir fry that I quite grew to like, apart from being eaten as a salad….

Beetroots are rich in folates and help in lowering blood pressure. They are low in carbohydrates and calories. Makes it a good vegetable to get onto the plate. Plus the deep colour of beetroot will thrill you with its colour…. As kids we’d constantly rub it into our fingers to watch the colours seep in…..What I did today was a stunner in the looks department….. the deep fuchsia was brilliant…. The preparation though very simple, the colour was fabulous… the longer it stayed in the yogurt the deeper the colour got…. The mild sweetness of the beets, with the nutty crunch of the golden toasted black gram, was a nice contrast.

Fuchsia Raita (serves 2)

1 c yogurt, beaten to remove lumps

¼ t salt

½ c small chunks of boiled beetroot

½ t oil

1 dry red chilly

¼ t mustard seeds

1 t shelled black gram (urad dal)

In a bowl, beat together the yogurt and salt. Mix in the beetroot pieces. In a small pan, heat the oil for tempering, toast the black gram till it begins to turn golden brown, add the mustard seeds and red chilly and wait for the mustard to splutter. Pour this over the yogurt, mix and chill before serving.

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About arundati

Home lover...Rains...Sea(esoteric child of the water god)...treks...nature wilds...Trains...Garfield...Alstroemeria blooms...Sunflower stretches...Spot 6 differences...Crossword attempts...Supper Nags...No sleepless nights...

11 responses »

  1. raitha looks soooooooo beautiful

    thanks a ton sagari…!!

    Reply
  2. Love the colours of this raita. From the title, was wondering if it had anything to do with flowers! :)

    Unfortunately, my husband won’t touch the stuff and Akshay is willing to eat it only in cutlets. So this is one veggie I rarely buy.

    i would eat it only in a salad….and the hostel put me off it forever…k is very very fond of it….so we buy it often…:)

    Reply
  3. love dthe new look of ur blog,..raita looks delicious,..gonna catch up with ur previous posts soon,…

    thank you…. its always great when friends drop in!!

    Reply
  4. Lovely picture, and a tasty recipe too!

    Reply
  5. different recipe!has good color

    <simply spices, thank you… :)

    Reply
  6. I am loving all your pictures lately! This looks fab! I love beets in salads. Beets, goat cheese & walnuts is my favorite combo!

    wow!! thanks sweety!! that’s huge…and i is very pleased!! :D

    now that i am done grinning like an idiot…. i love beets with nuts too….. have had it with mozarella chunks… never have had goat cheese….i wonder if i can get it here in hydi….

    Reply
  7. Looks great…liked ur title…creative name….

    thanks priya!!

    Reply
  8. I used to have hair that color…

    This looks great. I’ve always avoided cooked beets, probably for the same reasons you never liked them in the past. I’m always looking for new ways to make them palatable to me, as my husband really loves them.

    fuchsia hair colour!! awesome!!

    Reply
  9. in my hostel, they cooked beetroot till it turned green!

    I was shocked when I was serving myself some poriyal… I asked the guy what it contained… and I was fuly expecting him to say KnolKhol or chowchow… and he said beetroot!

    yeah eggactly!!

    Reply
  10. WOw it is having such a beautiful colour

    yeah its so pretty, you almost wont want to eat it!!

    Reply
  11. Thats a nice one.. i didnt understand the name of this dish was just wondering wat r the ingredients?

    thanks!!

    Reply

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