Beetroot Raita
"Beet" the heat in color with this delicious, cooling beetroot raita! It is creamy, flavorful and so good on everything.
Ingredients
- 1 medium Beetroot peeled and grated
- ½ teaspoon Black Mustard Seeds
- ½ teaspoon Jeera(Cumin) Seeds
- 1 tablespoon Avocado Oil
- 2 cups Chilled Yoghurt lightly whipped with a spoon
- 5 Curry Leaves
- 1 Dry Red Chilli
- Salt to taste
Instructions
- Heat a medium sized pan. Add the oil and let it warm up for 20 seconds. Add the mustard and cumin seeds. Wait until the seeds start splattering a little before adding the curry leaves and broken red chilli pieces.
- After a minute, add the grated beetroot and season with some salt. Mix well and let this mixture cook for around 10 minutes. Keep the pan closed with a lid if you can.
- Mix again and let this mixture cook for 5 minutes or until the beetroot is fully cooked. Add more salt if needed. Take off the heat and let this mixture cool for 5 minutes.
- Place the yoghurt in a bowl and add the cooked beetroot mixture. Mix well and season with more salt if needed. Serve chilled or at room temperature.
Notes
1.There are really no limits and you can serve it with any dish of your choice. Dollop some on your burger, use as a salad dressing, eggs, use as a dip for sandwiches, fries etc. Make the raita with Greek yoghurt and enjoy as a high protein snack.
2. Grating the beetroot helps cook it faster and to incorporate it more easily in to the yoghurt.