Chukander Raita by Asma Khan

Asma Khan

Asma Khan

25th October 2018
Asma Khan

Chukander Raita by Asma Khan

Chukander Raita by Asma Khan

This raita has the most gorgeous bubblegum pink colour. If you want to avoid getting sprays of bright pink beetroot juice all over your kitchen worktop and your clothes, you can always use a food processor to grate the beetroot instead of doing it by hand, which can be a messy affair.

Rather than using thick Turkish or Greek yogurt, you can use low-fat or bio yogurt, but as the beetroot juices thin the yogurt, this will result in a runnier raita.


  • Serves 8–10
  • ½ tsp cumin seeds
  • 3 large beetroots (beets), uncooked
  • 1 kg/2 lb 4 oz/3½ cups Turkish or Greek yogurt (10% fat)
  • ¼ tsp chilli powder (optional)
  • ¼ tsp sugar, or to taste (depending on the sweetness of the beetroots/beets)
  • 1 level tsp salt, or to taste


In a heavy-based frying pan (skillet), dry roast the cumin seeds over a low heat until the seeds darken and release a nutty fragrance. Grind the roasted cumin seeds in a spice grinder or crush them with a pestle and mortar.
Peel the beetroot and grate into a large bowl.
In a separate bowl, beat the yoghurt with a wooden spoon or balloon whisk until smooth. Add the ground cumin and chilli powder, then mix to combine. Add sugar and salt to taste.
Add the spiced yoghurt to the grated beetroot and mix until the beetroot is coated in yoghurt.
Before serving, taste to check the seasoning and adjust as necessary.
You can make this raita the day before and chill in the refrigerator until ready to serve.

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