Name: Beetroot Cucumber & Rose Petal Raita
Total time: 20 min
Yield: 4 people
Ingredients: Beetroot : 2 large; Cucumber : 1 no; Yogurt/curd : 2 cup; Rose : 1 no; 3 tsp Sugar : 2; Black salt : ½ tsp; Salt : to taste; Coal : 1 smal piece; Ghee : ½ tsp

A different salad made with rose petals

Beetroot Cucumber & Rose Petal Raita – pachakam.com

Cuisine

Kerala

Prep Time

20 minutes

Servings

people

Ingredients

Beetroot : 2 large -
Cucumber : 1 no -
Yogurt/curd : 2 cup -
Rose : 1 no -
Sugar : 2 - 3 tsp
Black salt : ½ tsp -
Salt to taste -
Coal : 1 smal piece -
Ghee : ½ tsp -

Cuisine

Kerala

Prep Time

20 minutes

Servings

people

Ingredients

Beetroot : 2 large -
Cucumber : 1 no -
Yogurt/curd : 2 cup -
Rose : 1 no -
Sugar : 2 - 3 tsp
Black salt : ½ tsp -
Salt to taste -
Coal : 1 smal piece -
Ghee : ½ tsp -

Instructions

Boil the beetroot for 20 minutes in water. Peel and cut into small pieces.
Remove the rose petals from the flower and keep aside.
Cut the cucumber into small pieces and mix with cut beetroot.
Combine yogurt, salt, sugar and black salt and whisk till smooth and creamy.
Combine the prepared beetroot, cucumber and a few rose petals and add them to the whisked yogurt.
Place the coal on the gas and let it burn for 7 - 10 minutes.
Place a small steel bowl on the mixed yogurt and place the coal piece on it and put ghee and the remaining rose petals on top and quickly cover the dish.
Place in the refrigerator for 2 - 3 hours and serve chilled.

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Beetroot Cucumber & Rose Petal Raita

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