Beetroot Raita

Whip up this delicious Beetroot Raita as a delicious side for your next curry night or even a dip to be enjoyed with your favourite snacks.

Ingredients

• 2 large beetroots, peeled and grated (semi cooked)
• 3-4 Tbsp. water to cook the beetroot
• 2 cups Greek yogurt, Whisked
• 2-3 green chilies, chopped
• Ginger
• 4-6 Spring onions
• Handful coriander leaves, chopped
• Salt to taste

Tempering – this is an optional step.

• 2 tsp ghee or oil
• 1 tsp mustard seeds
• Red chillies
• Few curry leaves

Method

1. Put the grated beetroot in a pan and boil it with enough water till semi-cooked cooked. This should take about 5 minutes. Make sure it is not mashed up. You should still be able to see the grated texture.
2. Take the yoghurt, mix it well. Add salt and green chillies.
3. Now add the cooked beetroot and chopped onions to the yoghurt. Mix the coriander as well. Your raita is ready to eat.

For Tempering

1. Take small pan, heat oil. Add the mustard seeds and curry leaves till they splutter.
2. Pour this on top of the yoghurt and serve.

Makes: 2 Servings