paganum



Beetroot Raita (Yoghurt)
Chukander ka Raita

Mamta Gupta

This raita is pink and it is lovely to eat with rice dishes.

Edited July 2017

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Ingredients

1 small beetroot
2 cups natural yoghurt
Salt to taste
1 tsp. olive oil
1/2 tsp. mustard seeds
5-6 curry leaves (meetha neem)
2 whole red/green chillies-broken up into small pieces.

Instructions

1.Pressure cook beetroot (or buy ready cooked) and grate it.
2.Grind grated coconut in a blender until paste. You may need to add a little milk or water.
3.Mix yogurt, coconut, salt, beetroot.
4.Place in a serving bowl.
5.Heat oil in a ‘tarka ladle’ or small pan and add mustard seeds, curry leaves and gram dal. When seeds splutter, add red chillies. Stir for a few seconds. Pour over the raita.
6.Serve chilled.

Notes

Also see Raita Selection.

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