Beetroot Dahi

Recipes using Beetroot-4

Yet again it is time for another recipe. We have enjoyed B0rscht a beet soup, a beet and cottage cheese parantha, beet pancakes and now it is time for some yoghurt (dahi) with beetroot. It is known by different names, Beetroot Raita, Beetroot Dahi, Beetroot Yoghurt or Chukandar ka Raita.

Chukandar is the Hindi word for beetroot. While relishing chukandar ka raita while on one hand you benefit from the fiber, antioxidants and nutrients in the beet, your intake of dahi (curd, yoghurt) provides you with phosphorus and calcium. Cool in summers, easy to put together, it goes well with roti or parantha and biryani. It can be easily customized for cancer patients.

Ingredients:

To put together beetroot yoghurt, you need

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  1. Yoghurt: 1 cup
  2. Beetroot: 1 piece small (grated)
  3. Potato: 1 small piece (boiled and cut in small pieces)
  4. Curry leaves: 5 to 7
  5. Onions: 1 table spoon finely chopped (optional)

    Beetroot Dahi

    Beetroot Yogurt

  6. Garlic: 2 pods (optional)
  7. Mustard Seeds: ¼ tsp
  8. Green chilly: 2 (optional)
  9. Chilly powder and salt:  To taste.
  10. Oil: 1 tsp

The Procedure

  1. The first step is to mash the yoghurt well using a blender or a service spoon. You may need to add a little water to make the yoghurt smooth and consistent. Shift the yoghurt to the bowl in which it is to be served and place in the refrigerator.
  2. For the next step you will cut the onion and crush the garlic after peeling.
  3. Heat the oil in a pan and once hot add the mustard seeds. Allow them to splutter.
  4. Put the onions in the pan and sauté.
  5. Add the curry leaves, crushed garlic and again sauté for a minute or two more.
  6. Add slit green chilly to this and just let it glaze for a minute or two more. Take out the chilies and keep at one side.
  7. Lower the flame and add the boiled potato cut in small pieces.
  8. Add the grated beetroot to this and let it cook for another minute.
  9. Allow the mixture to cool down.
  10. Just before serving add this mixture to the yoghurt. Use glazed chilies and coriander leaves to garnish the pink yoghurt.

There could be days when your patient may relish the yogurt while on other days may even refuse to look at it. For patients undergoing chemotherapy, it is important to understand that their taste buds are altered. There may be days when your patient may like the flavor of saute garlic and curry leaves while on others may completely feel repealed. Make sure that the salt and chili powder is also added as per their taste. What we have done here is shared the complete recipe. Please alter it as per the person you are responsible for.

The image attached along is from google images. Rest assured the day the yogurt is made in my kitchen it will be replaced with one of my own.

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