How to make Beetroot Kandhari Anar Kakdi And Magaj Ka Raita -

Try this flavourful accompaniment made in a healthy way.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Beetroots (चुकन्दर), Yogurt (दही)

Cuisine : Indian

Course : Raitas

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Beetroot Kandhari Anar Kakdi And Magaj Ka Raita checkout Beetroot Raita. You can also find more Raitas recipes like VEGAN CASHEW YOGURT- SK Khazana Muli Raita Palak Raita Lauki raita

Beetroot Kandhari Anar Kakdi And Magaj Ka Raita

Beetroot Kandhari Anar Kakdi And Magaj Ka Raita Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sour

Ingredients for Beetroot Kandhari Anar Kakdi And Magaj Ka Raita Recipe

  • Beetroots boiled and peeled 2

  • Yogurt whisked 2 cups

  • Pomegranate pearls for garnish

  • Kakdi magaz (cucumber seeds) 2 tablespoons

  • Red chilli powder 1/4 teaspoon

  • Black salt (kala namak) 1/4 teaspoon

  • Sugar 2 teaspoons

  • Salt to taste

  • Oil 1 teaspoon

  • Cumin seeds 1 teaspoon


Step 1

Cut beetroots into small pieces and transfer into a bowl. Add yogurt, red chilli powder, black salt, sugar, salt to the bowl and mix.

Step 2

Heat oil in a non stick pan. Add cumin seeds and magaj and sauté till fragrant. Add this tempering to the beetroot-yogurt mixture and mix well.

Step 3

Garnish with kandhari pomegranate pearls and serve.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.