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Getting veggies ready
Wash the veggies and dice them into small pieces. Chop the green chilies and coriander. Keep aside.
- Serving Size 1 Small Cup (100 g)
- Calories43.5 kcal
- Carbs4.4 g (17.4 kcal)
- Protein2.4 g (9.7 kcal)
- Fats1.8 g (16.3 kcal)
Beet kakdi tomato raita recipe
Beetroot cucumber tomato raita is a good source of probiotics, vitamin C, and vitamin D. HINT: It helps in improving gut health and boosting immunity.
Cooking time: 15 minutes
Serves: 3 persons
Ingredients
Cucumber, green, short
50 Grams
Tomato ripe local
50 Grams
Beet root
50 Grams
Chillies green - all varieties
5 Grams
Coriander leaves
5 Grams
Salt
2 Grams
Curd
150 Grams
Cumin powder
2 Grams
Instructions
1
2
Curd preparation
Whisk the curd, add salt and cumin powder, mix well until the mixture is smooth and creamy.
3
Mixing
Mix the veggies and curd mixture.
4
Serving
Now fill the serving bowls with chilled raita and serve.
Nutrition Label
Beet kakdi tomato raita
- Serving Size1 Small Cup (100 g)
- Calories43.5 kcal
- Carbs4.4 g
- Fiber1.5 g
- Sugar1.0 g
- Protein2.4 g
- Fat1.8 g
- Saturated fat1.0 g
- Mono unsaturated fat0.5 g
- Poly unsaturated fat0.1 g
- Cholesterol6.2 mg
- Sodium287.4 mg
Glycemic Index
30 Low
Low glycemic impact due to protein slowing carbohydrate absorption.
How to flatten the spike
- Eat protein portions first before rice or bread
- Include healthy fats like nuts or a drizzle of olive oil
Compare & Substitute
| Nutrient | Beet kakdi tomato raita | Tamatar raita | Thakkali Raita | Thakkali Raitha |
|---|---|---|---|---|
| Calories | 43.5 kcal | 49.1 kcal | 43.6 kcal | 43.6 kcal |
| Carbs | 4.4 g | 3.7 g | 3.9 g | 3.9 g |
| Protein | 2.4 g | 3.6 g | 2.5 g | 2.5 g |
| Fat | 1.8 g | 2.2 g | 2 g | 2 g |
| Fiber | 1.5 g | 3.4 g | 1.4 g | 1.4 g |
| Sugar | 1 g | 0.1 g | 0.6 g | 0.6 g |
| Sodium | 287.4 mg | 2007 mg | 357.6 mg | 357.6 mg |
| Cholesterol | 6.2 mg | 5.2 mg | 6.5 mg | 6.5 mg |
