Name: Beetroot raita
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 100 ml Greek yoghurt; 2 small beets (or 1 large); 1.5 tsp ghee butter (or vegetable oil); ½ tsp mustard seeds; ½ tsp sesame seeds; 6 fresh curry leaves

Beetroot raita

5 May 2015

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This beetroot raita is spiced up with curry-leaves, mustard & sesame seeds. It's a lovely condiment in an Indian menu or a tasty dip with poppadoms. Perfect for parties and picnics too.

Ingredients

100 ml Greek yoghurt
2 small beets (or 1 large)
1.5 tsp ghee butter (or vegetable oil)
½ tsp mustard seeds
½ tsp sesame seeds
6 fresh curry leaves

Instructions

Boil the beets until tender, peel and cut into half cm cubes. Mix them with the yoghurt.
Heat the oil in a frying pan, fry the spices and curry leaves for 30 seconds. When the mustard seeds begin to pop, take off the heat and add to the raita.