We were served a beautiful, beautiful beetroot and onion raita while dining at Hotel Shreyas, on our recent trip to Pune. The colour of the raita was simply gorgeous, and the taste too. It was something new to me – for I have never used beetroot in a raita before. I was told it was a simple dish very commonly made in Maharashtrian households, and I knew then and there I wanted to try it out and make it a regular fixture at our meals, too.
A couple of days ago, I looked up some recipes on the Internet for beetroot and onion raita, and most were the same, calling for the same ingredients. I followed the crux of these recipes, with a couple of little variations of my own. The raita turned out just as beautifully coloured and tasteful as it had in Pune, thrilling me to bits!
Here’s how I made the raita.
Ingredients (serves 2, as a side dish):
1 medium-sized beetroot, boiled, peeled and cut into small pieces
1 medium-sized onion, chopped finely
A large bowl of curd, neither too watery nor too thick, a tad sour, whipped for a few minutes
1 teaspoon oil
A pinch of asafoetida
Salt, to taste
1 teaspoon mustard seeds
2 green chillies, slit length-wise
A few stalks of fresh coriander leaves, finely chopped
- Combine the curd, salt to taste, slit green chillies, chopped beetroot, chopped onion, and chopped coriander leaves in a mixing bowl.
- Heat the oil in a pan, and add the mustard seeds. Allow them to splutter. Switch off the gas, and add the asafoetida to the hot oil.
- Add the mustard-asafoetida tempering to the beetroot and onion mixture in the mixing bowl.
- Mix everything well together. Let it sit for at least 10-15 minutes before serving.
Simple, right? I can’t get over that purplish-pink colour either!
If you haven’t ever tried out this raita, let me tell you you are seriously missing out on something great! I hope you will make this at home too, and that you will love it as much as we did!