Summer heat got you down? This vibrant Beetroot Makhana Raita is the perfect refreshing antidote! Combining the earthy sweetness of beetroot with the delightful crunch of makhana (fox nuts), this raita is a flavour explosion that’s both healthy and incredibly satisfying. It's a unique twist on a classic Indian side dish, offering a lighter, cooler alternative to heavier yogurt-based meals. The beautiful pink hue adds a touch of elegance to any table, making it ideal for a summer lunch or a light dinner. This recipe is surprisingly easy to make, and the ingredients are readily available.
Forget bland, boring raitas! This Beetroot Makhana Raita is a delightful departure from the norm, a vibrant and flavorful experience that will leave you wanting more. Packed with nutrients and bursting with fresh taste, it’s the ultimate summer cooler. Ready to discover how to create this culinary masterpiece? Let's dive into the step-by-step recipe!
Tools Needed
- Bowl
- Pan
- Blender/Grinder
- Whisk
Ingredients
- Makhana (Fox Nuts)
- Beetroot: 1
- Fresh Curd (Yogurt): 2 cups
- Black Salt: 1/2 tsp
- Roasted Cumin Powder: 1 tbsp
- Black Pepper Powder: 1/2 tsp
- Chaat Masala: 1/2 tsp
- Kashmiri Red Chilli Powder: 1/2 tsp
- Powdered Sugar: 1/2 tsp (optional)
- Green Grapes
- Pomegranate Seeds
- Curry Leaves
- Mint Leaves
Step-by-Step Instructions
Step 1. Prepare the Makhana and Beetroot
- Clean the makhana thoroughly. Heat a pan and fry the makhana on low-medium heat until crunchy and golden brown, stirring frequently to prevent sticking.
- Wash and peel the beetroot. You can wear gloves to prevent staining your hands. Cut the beetroot into pieces.
- Grind the beetroot pieces until smooth using a blender.
Step 2. Make the Beetroot Curd Base
- In a bowl, whisk together 2 cups of thick, fresh curd until smooth.
- Add the blended beetroot to the curd and mix well.
Step 3. Season and Combine
- Add the roasted makhana to the beetroot-curd mixture and mix.
- Add black salt, roasted cumin powder, black pepper powder, chaat masala, Kashmiri red chilli powder, and powdered sugar (optional) to the raita. Mix well.
Step 4. Garnish and Serve
- Garnish with green grapes, pomegranate seeds, and curry leaves (and/or mint leaves).
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Beetroot is beneficial for those with blood deficiency.
- The powdered sugar balances the spices; omit if you prefer a less sweet raita.
- Feel free to garnish with any dry fruits you have on hand.
Nutrition
- Calories: approximately 250-300
- Fat: 5-7g
- Carbs: 40-45g
- Protein: 5-7g
FAQs
1. Can I make this raita ahead of time?
Yes! It tastes even better after the flavors have melded in the refrigerator for a few hours. Make it up to a day in advance.
2. What can I substitute for makhana (fox nuts)?
While makhana provides a unique texture, you can try substituting with roasted and lightly salted peanuts or chopped cashews for a similar crunch.
3. Can I adjust the spice level?
Absolutely! Add more or less green chili depending on your preference. You can also add a pinch of chaat masala for extra flavor.
This Beetroot Makhana Raita is a testament to the delicious possibilities of simple, healthy ingredients. Its refreshing taste and vibrant color make it the perfect accompaniment to any summer meal, or a satisfying snack on its own. Enjoy this culinary delight and beat the heat with this flavorful and nutritious recipe!