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Beetroot And Roasted Pista Raita Recipe
How to make Beetroot And Roasted Pista Raita
Yogurt combined with beetroot puree, red chilli powder, cumin powder and roasted American pistachios - this raita makes for a delicious accompaniment to pair with your meals. Garnish it with some fresh mint sprigs and leaves.
- Total Cook Time 20 mins
- Prep Time 15 mins
- Cook Time 05 mins
- Recipe Servings2
Ingredients of Beetroot And Roasted Pista Raita
- 3/4 cup American pistachios
- 1 1/2 cup Yogurt
- 1/4 cup Blanched beetroot puree
- 1/2 tsp Red chilli powder
- to taste Salt
- 1/4 tsp Roasted cumin powder
- 12-15 Fresh mint leaves, roughly chopped
- Fresh mint sprigs and leaves for garnish
How to Make Beetroot And Roasted Pista RaitaHideShow Media
Dry roast the pistachios for 3-4 minutes on medium heat. Transfer on a plate and allow to cool slightly.
Transfer the roasted into a food processor jar and process to a coarse powder.
Whisk the yogurt till smooth and lump free. Add beetroot puree and whisk till well combined.
Add red chilli powder, salt, and roasted cumin powder and mix well.
Reserve some of the powdered pistachios for garnish and add the rest into the yogurt mixture. Add mint leaves and lightly mix. Transfer into a serving bowl.
Garnish with reserved powdered pistachios, mint sprig and mint leaves.