Zoh Recipes · Yogurt
A pink beetroot raita with dahi, roasted jeera and coriander, with practical swaps for Indian and overseas kitchens.
Best for: Dal-rice, vegetable pulao and everyday thalis.
Estimated time: 15 minutes using cooked, chilled beetroot · Yield: 4 side portions. Uses finished yogurt; no additional fermentation.
Ingredients · Method · Storage
Ingredients
- 300 g plain dahi
- 150 g cooked, chilled beetroot, peeled and grated
- 5 g coriander leaves, chopped
- 1 g roasted jeera (cumin) powder
- 1 g salt, or less to taste
Method
- Whisk the chilled dahi until smooth.
- Fold in beetroot, coriander and jeera.
- Add salt just before serving. Divide into four small bowls.
Alternatives for your kitchen
Use plain Greek-style yogurt for a thicker raita. Vacuum-packed cooked beetroot is convenient overseas; choose an unseasoned version, not beetroot in vinegar. Replace coriander with 5 g chopped mint. Plain unsweetened soy yogurt is an alternative; flavour and nutrition differ.
Serving suggestions
Serve beside dal-rice or pulao. Keep it separate from hot food until eating. For crunch, add 40 g finely diced cucumber just before serving.
Nutrition tip
Use the yogurt label to compare protein and added sugar. Beetroot adds another vegetable to the meal; this raita is a side dish rather than a complete meal.
Storage
Cover and refrigerate promptly. Follow the yogurt label’s storage instructions and use clean utensils. Prepare on the day of serving for the best texture; keep chilled during transport.
Allergens
Contains milk when made with dairy yogurt. Soy alternatives contain soy. Check labels for every ingredient and substitute.
Questions
Can I use raw beetroot?
This formulation uses cooked beetroot for a soft texture. Raw beetroot would make a crunchier, earthier variation and has not been tested here.
Why does the colour deepen?
The beetroot colours the yogurt as the mixture stands. Stir before serving for an even pink colour.
Make the yogurt base at home
Choose Zoh’s Greek yogurt guide for a creamy base or the Bulgarian yogurt guide for everyday dahi-style meals. Use the finished, chilled yogurt in this recipe; do not add starter powder directly to the dish.
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