Beetroot Boondi Raita | Beet Boondi Yoghurt Dip Recipe

Hi Supermoms,

Weekends bring in mixed emotions . 

I want to relax and at the same time cook great food for family. Whenever I have the energy and good mood, I take up elaborate tiffin-lunch menus but many weekends, it is about one pot dishes. Mostly it would be a Cooker Biryani which Raghu loves. I love it too for the simple reason that my cooking gets over very quickly and the taste gets me compliments. Smart option, right? 

Last Sunday I made a cooker biryani and served it along with a spicy beetroot raita. The raita was a huge hit . I was so glad as beetroot was not a popular vegetable for raita. To be frank with you, only for this reason I added boondi as it was a favourite to have along with biryani . The combo worked and was loved. 

This raita recipe is a keeper. 

You will just need a small beetroot to make this raita. However you can always double the quantity to make a big batch . 

Beetroot Boondi Raita :

Preparation time : 5 minutes

Cooking time : 10 minutes

Serves : 4

1 cup = 250 ml cup 

Ingredients :

1 small/medium size beetroot ( peeled and roughly chopped)

1-2 green chillies ( adjust according to the spice levels of the variety of green chilli)( roughly chopped)

2-3 teaspoons oil ( of your choice)

1/4 cup boondi / fried chickpea balls ( I used ready made)

1 cup whisked curd

mint leaves ( washed and finely chopped) ( adjust quantity according to taste)

salt to taste

Method :

1. You can steam cook the chopped beetroot for approximately 10 minutes.

2. Transfer it to the jar of a mixer/food processor.

3. Heat an iron ladle or small pan with oil .

4. Switch off and immediately add the green chillies.

5. Keep stirring the green chillies so that the oil is infused with the flavours of chilli.

6. Now add it to the steamed beetroot and grind it to a paste adding a few drops of water.

7. Transfer it to a serving bowl.

8. Add the whisked curd, mint leaves and salt .

9. Top it with boondi and serve. 

Chef tip : You can add half the boondi and mix. Just before serving, garnish with little more boondi. If the boondi is already salted, adjust salt accordingly. Plain salted boondi works the best.

Hope you enjoyed this recipe. 

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Thank you for your continued love and support .

Happy Cooking!

With love,

Masterchefmom