• Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Soups and starters

This recipe was prepared using the Braun MultiQuick Hand Blender and whisk attachment.


  • 100 g Beetroot
  • 2 cups Curd
  • Salt to taste
  • 1 tsp Roasted Cumin Powder
  • 2 tsp Green Chilli (chopped)
  • 2 tsp Vegetable Oil
  • 1/2 tsp Mustard Seeds
  • 10-12 Curry Leaves
  • 2 Dry Red Chillies
  • 2 tbsp Peanuts (crushed)

  1. Peel the beetroot and cut into small pieces.
  2. Pre-heat the oven to 400°F. 
  3. Spread the beetroot pieces evenly on a baking tray. Roast for 20 minutes until softened.
  4. Remove the beetroot from the oven and use the MultiQuick Hand Blender to blend until smooth.
  5. Using the MultiQuick Hand Blender and the whisk attachment, whisk the curd until smooth. Add beetroot puree, salt, roasted cumin powder and green chilli and mix well.
  6. Add water as needed to make the raita a little bit thinner.
  7. Heat oil in a pan. Once the oil is hot, add mustard seeds and curry leaves and let them crackle for a few seconds.
  8. Add dry red chillies and peanuts. Fry until crispy. Pour over the raita and serve chilled.

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