Refreshing and gorgeously pink beetroot raita with steamed and shredded beets in mildly spiced yogurt makes a flavorful side with roti or rice. Or simply enjoy it as a dipping sauce!!!
If you are bored of that same old raita, then give this delicious spin to your plain yogurt by adding shredded steamed beets and lightly seasoning it. It's a great way to include beets in your diet. Beetroot is known for its amazing health benefits. It's rich in fiber, antioxidants, Vitamin B6, folate, manganese, iron, and vitamin C. They are known to lower the blood pressure level while improving the blood flow and boosting immunity.
Enjoy this beetroot raita with Chana Saag, Malai Do Pyaza, plain rice, or Egg Biryani for a wholesome meal!!!
I have made this raita using Instant pot yogurt. Including the details here in case you want to give it a try.
How to make yogurt in Instant Pot
Making yogurt in Instant Pot is a breeze. All you need is milk and some starter culture (store-bought yogurt with an active culture)
- Pour 8 cups of milk in the inner steel insert of the Instant Pot. Close the lid with pressure valve in the venting position.
- Press the yogurt mode twice so the screen reads "Boil". Now press the start button.
- Once the Instant pot beeps after about 30 minutes, the temperature of the milk is around 180°F.
- Remove the inner pot and let the milk cool to about 105-110°F, takes about 45 minutes to reach that temperature. Check using a thermometer. If you don't have one, do a finger test, meaning dip your finger in the milk, it should be quite hot to touch but not burning hot.
- Once the right temperature is reached, stir in about 2 tablespoons of yogurt starter. Whisk well to combine.
- Place the inner pot back to the Instant Pot and close the lid.
- Press the yogurt button again (at Normal or Medium, depending on the model) and adjust until it reads 8:00. Press start.
- Once the Instant Pot beeps with the display reading "Yogt", remove the inner pot, cover, and refrigerate for 6-8 hours to set before transferring to a container.
Ingredients
- 1 medium beetroot, top removed
- 2 cups plain yogurt or curd (I made it in my IP)
- 1 tablespoon ginger, grated
- 2 green chilies, slit
- ½ teaspoon kala namak (rock salt) or salt
- 1 teaspoon roasted ground cumin
- ½ teaspoon sugar
- Water, to adjust the consistency of raita
- 1 tablespoon fresh cilantro or coriander, for garnishing
For tempering (optional)
- ½ tablespoon olive oil
- ½ teaspoon mustard seeds
- 2 green chilies, slit
- 4-5 curry leaves
Instructions
- Add 2 cups of water in the inner steel insert steel of the Instant Pot.
- Place the whole beet on the trivet in the inner pot. Note - You can steam more than 1 beet if you want for later use. The recipe calls for 1 beetroot here though.
- Close the lid with the vent in the sealing position.
- Change the setting to PRESSURE COOK or MANUAL MODE at High for 20 minutes.
- Once the time is over and Instant Pot beeps, let the pressure release naturally.
- Peel and grate the steamed beetroot once it has cooled off completely. Set it aside.
- In the meantime, whisk yogurt in a bowl. Mix in rock salt, roasted ground cumin, sugar, and ginger. Add a little water if needed.
- Stir in grated beets. Mix well.
- Adjust salt if needed.
- Add ½ tablespoon oil in a small pan. Once hot, add mustard seeds, chilies, and curry leaves. Let the seeds crackle for about 30 seconds.
- Pour the tadka or tempering over raita.
- Garnish with cilantro.
- Chill the beetroot raita in the refrigerator for an hour before serving.
Recipe Notes
- Can be enjoyed as a dipping sauce too.
- Make it vegan by using a non-dairy yogurt.
- Tempering is optional but it really enhances the flavor.
- You can steam a big batch of beets together in the Instant Pot to be used in whatever way you want.
- For the stovetop method, boil beets in a traditional pressure cooker until 3 whistles. Let the pressure release naturally. Peel and follow the rest of the instructions.
