Spicy Tadke Wala Beetroot Pomegranate Raita Recipe

Cooking Directions

• STEP 1.In a bowl, whisk yogurt until smooth and creamy.
• STEP 2.Add grated beetroot, pomegranate seeds, chopped coriander leaves, and salt. Mix well.
• STEP 3.In a small pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 4.Add chopped green chilies and sauté for a minute.
• STEP 5.Pour the tempering over the raita mixture and mix well.
• STEP 6.Garnish with some more pomegranate seeds and coriander leaves.
• STEP 7.Serve chilled as a side dish or a dip with your favorite Indian meal.

Cooking Tips

• Make sure to use fresh and thick yogurt for a creamy texture.
• You can adjust the spice level by adding more or less green chilies.
• For a variation, you can also add roasted cumin powder or chaat masala for extra flavor.

Storage and Serving

• Store the raita in an airtight container in the refrigerator for up to 2 days.
• Serve the raita chilled for the best taste.
• It pairs well with biryani, pulao, paratha, or any Indian main course.