Beetroot Raita


  • 1 cup vegan curd
  • ½ cup water
  • 1 cup unpeeled beetroot, grated
  • ½ tsp roasted cumin (jeera) powder
  • 2 tbsp fresh coriander leaves, chopped
  • ½ tsp black salt (kala namak)
  • 1 tbsp lemon juice (optional)


Blend the vegan curd in a blender with ½ cup water, until it reaches a smooth and pourable consistency. Add beetroot, cumin powder and coriander leaves (reserve some for the garnish) and mix to make a pretty pink raita. Add black salt, lemon juice and mix well.  Garnish with reserved coriander leaves. Serve at room temperature.


You can replace the beetroot with grated cucumber, steamed unpeeled grated pumpkin, steamed unpeeled mashed potato, or finely chopped tomatoes and onion.

Fresh mint leaves may also be incorporated for added flavour.

Serves 6