Sunday, October 14, 2012

Beet & Peanut Raita

The Idiot Box which otherwise is full of over-the-top reality show crap, has a redeemer finally ! India's Got Talent  is really good and I am amazed at the terrific display of prowess by the participants. The raw passion and unbridled energy of many of the folks taking the stage keeps me hooked. This talent scout show is running the length and breadth of the country to bring to the fore the any latent skills of the population. I wonder out aloud how these contestants given the right training and necessary infrastructure can go a long way and represent India proudly in the global arena. However, there is one small irk ! The need to score TRP brings in a lot of melodramatic moments from the judges. It jars the momentum, the show otherwise promises. Also, the sometimes insensitive remarks by the trio towards the rustic partakers is awful. Despite the drama the saving grace  comes in the form of the affable hosts and Manish is especially winsome. The real heroes of the show, the talent of the country merits a special mention and hope they go on to make the most of their skills !

Life's pretty busy otherwise. The hearth is abuzz too with some heart-warming food being constantly dished out. One of such tasty dish is this Beet & Peanut Raita. Inspired from Nirmala's Kitchen, the dish was an instant hit with kids too and was a perfect accompaniment to the sunday lunch.

Raita, the gently flavoured yogurt dish is a very delicious condiment. It can be served as a side-dish or even as a dip. The  versatile dish is often tweaked to accommodate veggies or fruits and lights up the dining affair.

What's in it :-  (Serves: 4)

  • Beet root- 2 - medium sized
  • Yogurt/Curd - 1 1/2 cup - beaten
  • Green Chillis - 2 - finely chopped - to taste
  • Salt to taste
  • Peanuts-1/2 cup
To Temper
  • Mustard-1 tsp
  • Oil -1tsp
  • Coriander to garnish

Here's How :-

Roast the peanuts to a golden brown and pulse/crush it roughly. Wash the beets well and tip it into the pressure cooker. Let it cook for 2 whistles. Once it cools down, drain excess water if any and peel it.Grate the beets and set aside.

In a wok, heat the oil and let the mustard crackle and sizzle. Add the chopped chillis and stir it for a few seconds. Add the grated beet and saute for a few minutes. Adjust salt to the dish and take it off flame. Dunk this in to the beaten yogurt along with crushed peanuts. Mix well and garnish it with coriander leaves.

Serve with rice or chapatis/rotis (Indian Flatbread).



  1. Beetlicious!!!Cannot agree more..What a lovely color!!

  2. I love it! I love the way the beet colours the yogurt in a delicious pink colour.

  3. wow yummy and colorful raita,yum...

  4. Super inviting..Join me in Fast Food - Vermicilli event here :