Beetroot-Carrot-Black Grape Raita

Here is a detailed step-by-step recipe for the Beetroot-Carrot-Black Grape Raita (also called a fusion vegetable-fruit raita) based on the Instagram reel from Food Aanchal. This is a refreshing, colorful yogurt-based side dish with earthy veggies, sweet grapes, spicy green chili, and crunchy peanuts—perfect for summer meals, as a dip, or alongside pulao, biryani, paratha, or any spicy Indian curry.

4 servings (about 3–4 cups total). Adjust to taste.

Ingredients

• 2 cups plain yogurt (curd/dahi), preferably thick and slightly sour for best flavor (full-fat or low-fat works)
• 1 medium beetroot (chukandar), peeled and grated (~¾–1 cup grated)
• 1 medium carrot (gajar), peeled and grated (~¾ cup grated)
• 10–12 black grapes (kale angoor), halved or quartered (for sweetness and bursts of juiciness)
• 1–2 green chilies (hari mirchi), finely chopped (adjust for spice level; remove seeds for milder)
• 2–3 tablespoons fresh coriander leaves (dhaniya), finely chopped
• 2–3 tablespoons roasted peanuts (bhuni moongfali), lightly crushed or coarsely chopped (for crunch)
• 1 teaspoon roasted cumin powder (bhuna jeera powder)
• ½–1 teaspoon black salt (kala namak), or to taste (adds tangy umami; can mix with regular salt)
• Regular salt, to taste (optional, if black salt alone isn't enough)

Optional extras for enhancement: A pinch of chaat masala, a few mint leaves (pudina) for extra freshness, or a light tempering (tadka) of mustard seeds and curry leaves in oil/ghee

Step-by-Step Instructions

Prepare the yogurt base

Place the yogurt in a large mixing bowl. Whisk it vigorously with a spoon, whisk, or hand blender for 1–2 minutes until smooth and creamy. If it's too thick, add 2–4 tablespoons of water or chilled milk to reach a pourable but not watery consistency (like a thick dip or smoothie). This step makes the raita light and uniform.

Prep the vegetables and fruits

• Peel and grate the beetroot using the fine side of a box grater (or food processor).
• Peel and grate the carrot similarly.
• Wash the black grapes, pat dry, and cut them into halves or small pieces (to distribute sweetness evenly).
• Finely chop the green chilies and coriander leaves.
• Lightly crush the roasted peanuts with a mortar-pestle, rolling pin, or pulse in a grinder (keep some chunky for texture).
• Combine everything
• Add the grated beetroot, grated carrot, chopped green chilies, halved grapes, chopped coriander, crushed roasted peanuts, roasted cumin powder, and black salt to the whisked yogurt.

Gently fold and mix everything together with a spoon until evenly distributed. The beetroot will start tinting the yogurt a beautiful pinkish-purple hue—stir just enough to combine without over-mixing (to keep some texture).

Taste and adjust

• Taste the raita. Add more black salt, roasted cumin powder, or a pinch of regular salt if needed. If you want it spicier, add greener chili. For extra tang, squeeze in a few drops of lemon juice (optional, though not in the reel). If it's too thick, add a splash of water.
• Chill (highly recommended)
• Cover the bowl and refrigerate for at least 30–60 minutes (or up to a few hours). Chilling lets the flavors meld, makes it more refreshing, and intensifies the colors.

Serve

• Give it a quick stir before serving. Transfer to a serving bowl.
• Garnish with a sprinkle of extra roasted cumin powder, a few whole coriander leaves, crushed peanuts, or halved grapes on top for presentation.
• Serve chilled as a side with rice dishes, parathas, kebabs, or use as a dip with papad, chips, or veggies.

Tips & Notes

• Texture balance — The grapes add natural sweetness and juiciness to offset the earthiness of beetroot/carrot, while peanuts bring crunch and nuttiness—classic fusion twist.
• Make it vegan — Use plant-based yogurt (coconut, almond, or soy).
• Storage — Best fresh but kept in an airtight container in the fridge for 1–2 days. The color may deepen, and it could release some water—stir before serving.
• Variations — Some similar recipes add a quick tadka (heat 1 tsp oil/ghee, add ½ tsp mustard seeds, curry leaves, and a pinch of hing; pour over just before serving for extra aroma).
• Nutrition highlight — Probiotic-rich yogurt, antioxidants from beetroot, fiber from veggies/fruits, and healthy fats from peanuts—great for gut health and cooling in hot weather.

Enjoy this vibrant, healthy fusion raita—it's quick (under 15 minutes prep), beautiful, and delicious! If you try it, let me know how it turns out.