Yogurt mixed with the goodness of carrots and beet and tempered with mustard and curry leaves makes this a very flavorful and healthy Raita. The use of Greek yogurt packs in a lot of protein as well making it a healthy and filling raita. It’s a perfect summer meal when accompanied with parathas or rice. The pink color of the raita is so unusual and eye catching that it almost feels like candy on a the table!

I love making this raita as it has the goodness of carrots and beet(both the things that kids don’t like) and when mixed with Greek yogurt which is so high in protein, its almost a meal in itself. My daughter loves parathas with Raita, but I always felt like I needed to somehow sneak in some veggies to make sure she was getting a well balanced meal.

The addition of the tempering to the yogurt is inspired by the ‘pachadi’ that is so famous in South India, hence the name! Mix it with rice to have a unique version of the famous Curd Rice!

Moving on to the recipe,here is the written recipe followed by the step by step pictorial one-

Bangalore style Carrot Beetroot Raita

Aanchal Gupta

Print Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course Sides/ accompaniments

Cuisine Indian

Servings cups

Ingredients

3/4 to 1 cup grated carrot
1 small to medium Beetroot boiled peeled and grated
20 oz yogurt/curd/dahi whipped
1/2 tsp sugar
salt to taste

For Tarka/Tempering

1/2 tsp Mustard seeds
1/2 tsp Urad dal
1-2 Green chilies chopped
8-10 curry leaves
2 tsp oil

Instructions

Whip Yogurt with salt and sugar and keep aside.
Cook beetroot,peel and grate and keep aside.
Wash and grate carrot

For tarka/Tempering

in pan , heat oil and add Mustard seeds and Urad dal till they crackle and Urad dal turns golden.
Add Green chilies and curry leaves and stir till curry leaves crisp up.
Add grated carrot and cook till carrots soften a little.
Remove from heat and add salt and cool completely.
Mix the yogurt, carrot and beet together.
Garnish with Cilantro/Corinder/Dhania and serve cold.

Notes

You can make it with just Carrot or just beetroot. I just like to make a healthy Raita, so I use both.
I used Greek yogurt, for extra protein, though you can plain.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients