Wash the beetroot and boil it in a pressure cooker till 4 whistles. Once done, let the beetroot cool down completely and then chop it into pieces.
Transfer beetroot pieces and yogurt in food processor jar.
Pulse the boiled beetroot pieces and yoghurt to a puree using food processor. You might have to add little water to puree it.
Transfer the pureed beet and yogurt to a bowl. Add some water depending on the consistency you like your raita to be. I kept it bit thicker.
Add salt, red chilli powder, cumin powder and mix. Set aside.
Heat oil in a pan on medium heat. Once hot, add mustard seeds and let them splutter
Add cloves, peppers, chopped ginger, garlic, peanuts and saute for just few seconds.
Transfer the tempering over the raita.
Protein packed Beetroot Raita tastes best when chilled.
