My lunch, especially during summers, is incomplete without a raita or lassi. The best thing is that there are so many different ways of making them that you don’t really get bored of these dishes even after eating them every single day. Today I am sharing a very tasty and easy South Indian style Raita- Beetroot Raita. The way raita is made in North India is slightly different than the way it’s made in South India. The main difference is that in South India raita is tempered with ingredients like mustard seeds and curry leaves. This is generally not done in North Indian raita recipes. In South India, raita is called Pachadi.
How to serve?
Raita tastes best when served chilled.
Variation suggestions
Instead of grating, you can also use finely chopped beetroot in raita. If you like the taste of raw beets, blanching them is not mandatory. You can add more vegetables like grated carrot, shredded cabbage, finely chopped onion, etc to make it healthier. Tempering the beets raita is recommended but not mandatory.
More raita recipes
One of my favorite things to eat during the summer is Raita. You can check some of the raita recipes below:
Easy vegan and vegetarian beet recipes
I have seen people either love beetroots or hate it. I hated it as a kid but now love eating beetroot. If you are also looking for ways to add it to your diet then don’t miss to check the following easy beet recipes: If you try any of my recipes then please don’t miss to rate it in the comments section below. You can also follow me on Facebook, Pinterest, and Instagram.
Step by step photo instructions
Recipe
