Chukandar ke Raita Recipe

Chukandar ke Raita
Beetroot Yogurt Dip/Condiment
Submitted By: Taz


2 Cups Plain Yogurt (Dahi)
1 Large Beetroot (Chukandar)
1 Fresh Green Chile (Hari Mirch) - seeded and minced
¼ Cup Fresh Coriander -OR- ⅛ Cup Mint Leaves (Dhania / Pudina Patta) - fine chopped
1 tsp Cumin Seeds (Jeera) - roasted and ground into a fine powder
1 tsp Black Mustard Seed (Rai)
1 tsp White Sesame Seed (Til)
¼ tsp Red Chile Powder (Lal Mirchi)
½ tsp Granulated Sugar (Chini)
Kosher Salt (Namak) to taste
1 tsp Oil

  1. Bring enough water to submerge beetroot to a boil over medium-high heat - Once water has reached boil, submerge the beetroot and reduce heat to a simmer - Cover and allow beetroot to simmer for 30-60+ minutes or until just tender (the larger the beetroot, the longer the cooking time)
  2. Once the beetroot is tender, remove from the cooking liquid and allow to cool to room temperature - Once cooled, remove the skin (should come off easily by hand) - Remove stem end from beetroot and discard
  3. Place yogurt, ground cumin, red chile powder, sugar, and salt to taste (apx ¾ tsp) in a medium/large nonreactive mixing bowl and whisk until smooth - Gently fold in coriander/mint leaves and prepared beetroot until thoroughly combined
  4. Heat oil until shimmering in a small pan or skillet over medium-high heat - Once oil is hot, add mustard seeds and sesame seeds and cook until mustard seeds pop (apx 30-45 seconds) – Remove from heat - Add green chile and sauté with the residual heat for 1 minute - Transfer to the yogurt mixture and gently fold until thoroughly combined
  5. Cover and chill in refrigerator for a minimum 2 hours (overnight for better results) to allow flavors to meld
  6. Serve alongside spicy dishes to ‘cut the heat’, with bread as a snack, or over plain, cooked basmati rice
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