Ingredients
Beetroot (1), yogurt (1c), ghee or oil (2tbsp), green chilli (1/4tbsp), asafoetida (a pinch), coriander leaves (1tbsp), karipatta (5-6leaves), cumin seeds (1/2tsp), mustard seeds (1/2tsp), sugar and salt (to taste).

Method of preparation:-
Take beetroot and cut it into 4-5 pieces. Boil the pieces with water, peel the skin and then grate it finely. Take a bowl, put curd in it and then beat it lightly. Add the grated beetroot into the beaten curd. Take a pan, heat oil in it. Add mustard seeds and the cumin seeds in the hot oil and fry until they get splutter. Add asafoetida and karipatta, finely chopped green chilli. Add the oil to the grated beetroot curd. Now add sugar and salt and mix them together. Keep the raita in the refrigerator and serve it chilled.