"Beetroot-Onion Raita (Salad with Curds)" ... simple raita seasoned with spices that can be served as side dish with any dishes of your choice ... Yummilicious ...
** This is a simple raita prepared with beetroot onion and curds that can be served as a side dish with any dish specially pulav, biryani or spicy rice dishes that tastes great with it. Raitas as you all know is salad with addition of curds and seasoning/ tempering is always a matter of choice. You may or may not season any salad as the current trend that goes by asking to curtail on oil, but yes frankly seasoning adds to the aroma and taste and makes it that much more appealing. Again, when using beetroot for raita or salads you can grate them or cut them into pieces and add too. The difference being that when you grate you can use them right away into the raita, but if you cut them into cubes you need to cook them as they are difficult to eat and digest if larger in size. In this particular raita I have cut them to cubes and pressure cooked the same and then used in preparation of raita. Sharing the recipe to the raita below, do try it out as an accompaniment to spicy rice dishes, it tastes awesome.
** Here is my simple recipe for "Beetroot-Onion Raita (Salad with Curds)" … My Recipe ….
** Peel off the outer skin of one large sized or two medium sized and cut into ¼ inch sized cubes. Wash well, put it in a pressure cooker with minimum water needed for pressure cooking and pressure cook to one whistle. Remove and keep the cooker aside to cool, let the pressure in the cooker fall on its own and once you are able to open the lid do so and let it cool to room temperature.
** Slice the side edges of the onion, peel off the skin and cut them into small sized cubes, same as that the size of the beetroot. Separate/ loosen the segments of the onions and keep it aside ready to be added on later.
** Drain off the cooker water and keep it aside, you can add it to soups, rasam or just drink it adding salt and pepper, but please do not discard it as it contains nutrients and is really good for health.
** Beat one cup of thick curds to a smooth texture and to this add in the cooked beetroot pieces and the chopped onion pieces along with salt to taste, mix well and keep it ready aside while we prepare the seasoning.
** For Seasoning/ Tempering : Heat 1 tsp coconut oil preferably or any oil in a small tempering pan, when hot lower the heat and add in ½ tsp urad dal (black gram dal) when it changes color slightly add in ½ tsp of mustard seeds (rai/ sasam) when they begin to splutter add in ¼ tsp of cumin (jeera) seeds and ½ to 1 tsp of hing (asafoetida) powder and 10-12 curry leaves (kadipatta/ karbevu) and fry for a minute, then pour it over the raita, cover and leave it aside for 15-20 minutes for the flavor to get seeped in.
** "Beetroot-Onion Raita (Salad with Curds)" is done and ready to be served as side dish along with any other dishes of your choice. Though it goes very well with most of the dishes it is tastes best when served with pulav, biryani or any spiced rice dishes. I serve it usually with biryani, and this time I served it with egg biryani with drumstick leaves and drumstick leaves- vegetable soup and it tasted awesome.
** Note : Raita’s can be prepared and kept in fridge a few hours before serving too or even if you want to serve it cold. But do not exceed the time limit over maximum 4 hours as somehow the taste gets lost in that case. They actually taste best when served fresh just mixed in and if you want to serve it cold, I suggest you chill the curds, beat it, add it and serve it immediately. Do try out this delicious raita as beetroot are filled with healthy nutrients.
** You can use the search option for "Salad/ Raita" or go through the link given below where you will get many more healthy salad recipes. Do try out various types of salads to relish as a side dish along with your other favorite dishes. I have also included below another link of similar okra fried raita dish.
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Thanks.