Name: Beetroot Raita (Chukander Ka Raita): A Refreshing Indian Yogurt Dip
Prep time: 600 min
Cook time: 300 min
Total time: 900 min
Ingredients: 1 Beetroot (hard-boiled and peeled, medium-sized); 500 gm Yogurt (plain, full-fat yogurt (curd)); 1/2 tsp Salt (or sendha rock salt (to taste)); 2 Chili (finely chopped, green); 1 tsp Chili Powder (red); 1 tsp Cumin Seeds (jeera, dry roasted and ground); 1 tbsp Beetroot (grated, for garnish); 1 tbsp Coriander (finely chopped, for garnish (optional))

Beetroot Raita (Chukander Ka Raita): A Refreshing Indian Yogurt Dip

15 hours

948 reads

4.41 from 5 votes

Indian

About Beetroot Raita (Chukander Ka Raita): A Refreshing Indian Yogurt Dip

This Beetroot Raita, also known as Chukander Ka Raita, offers a vibrant and healthy twist on a classic Indian yogurt dip. The earthy sweetness of beetroot beautifully complements the creamy coolness of yogurt, creating a refreshing and flavorful side dish perfect for any Indian meal.

A touch of spice from green chilies and red chili powder adds a delightful kick, balancing the sweetness and creating a harmonious flavor profile. This raita is not only visually appealing with its stunning pink hue but also packed with nutrients, making it a delicious and wholesome addition to your table.

Easy to make and incredibly versatile, this Beetroot Raita is a fantastic way to add a pop of color and flavor to your lunch or dinner. Serve it alongside curries, biryanis, or even as a simple snack.

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Recipe Time & More

Prep10

Cook5

Total15

Calories81 kcal

Serves

Served AsLunch

Recipe TasteSalty Spicy

Ingredients

For the Beetroot

▢ 1 Beetroot hard-boiled and peeled, medium-sized

For the Yogurt Mixture

▢ 500 gm Yogurt plain, full-fat yogurt (curd)
▢ 1/2 tsp Salt or sendha rock salt (to taste)
▢ 2 Chili finely chopped, green
▢ 1 tsp Chili Powder red
▢ 1 tsp Cumin Seeds jeera, dry roasted and ground

For Garnishing

▢ 1 tbsp Beetroot grated, for garnish
▢ 1 tbsp Coriander finely chopped, for garnish (optional)

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Instructions

Prepare the Beetroot

Grate the hard-boiled and peeled beetroot.

Make the Raita

In a large bowl, whisk the yogurt until smooth and creamy to remove any lumps.
Add the grated beetroot, salt, green chilies, red chili powder, and roasted cumin powder to the yogurt.
Mix everything thoroughly until well combined.

Chill and Serve

Refrigerate the raita for at least 30 minutes to allow the flavors to meld and the raita to chill thoroughly.
Garnish with grated beetroot and fresh cilantro before serving.
Serve chilled as a side dish with Indian flatbreads like poori, naan, or with your favorite curry.

Recipe Notes

Expert Tips for the Best Beetroot Raita

For a smoother raita, strain the yogurt through a cheesecloth before using it. This will remove any excess whey.
Adjust the amount of green chilies and red chili powder to your preferred level of spiciness.
If you don't have roasted cumin powder, you can use store-bought cumin powder. However, roasting the cumin seeds yourself will enhance the flavor.
For a richer flavor, you can add a pinch of roasted and ground coriander powder.