Name: Spicy Tadke Wala Beetroot Pomegranate Raita recipe by Anshu Matta at BetterButter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Plain yogurt/curd 2 cups; Sugar 1 tsp; Beetroot (boiled and pureed) 1 tbsp; Pomegranate seeds 1/8 cup; Mustard seeds 1/2 tsp; Curry leaves (finely chopped) 3-4; Walnuts (crushed) 1 tsp; Green chili 1; Salt (as per taste); Oil 2 tsp

ABOUT Spicy Tadke Wala Beetroot Pomegranate Raita RECIPE

A healthy raita, loaded with extra dose of nutrition from two iron rich ingredients, pomegranate and beetroot, it absolutely makes for us to have as an accompaniment with your meals this summer season. A lovely pink colour from beetroot and sweetness from pomegranate is sure to attract kids too who are bit fussy in eating curd/yogurt as is. What more? A spicy tadka with curry leaves, little chili and walnuts also add an exciting twist which makes it even more irresistible.

Ingredients Serving: 4

Plain yogurt/curd 2 cups
Sugar 1 tsp
Beetroot (boiled and pureed) 1 tbsp
Pomegranate seeds 1/8 cup
Mustard seeds 1/2 tsp
Curry leaves (finely chopped) 3-4
Walnuts (crushed) 1 tsp
Green chili 1
Salt (as per taste)
Oil 2 tsp

Instructions

Boil a beetroot and make a puree by blending it smooth
Whisk the curd/yogurt smooth
Add in pureed beetroot and pomegranate seeds with a tsp of sugar and salt. Mix well
Heat a tadka pan and add in oil
Once the oil gets hot enough, add in chopped curry leaves, chilies, walnuts and mustard seeds. Tempering is ready once the mustard seeds start to crackle. Switch off the flame and let it cool for a minute.
Pour the tempering over raita.
Serve chilled garnished with pomegranate seeds and walnuts.

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