
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)
- Β½ tsp mustard seeds
- Β½ 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.
Tips
You can use ready boiled or roasted beetroot for this recipe - then it takes only 5 minutes to throw it together.© 2025 Copyright CookTogether
Categories
- Meal Type: - Appetizer - Dips - Sauces - Side
- Cuisines: - Indian
- Occasions: - Parties - Picnic
- Ingredients: - Dairy - Roots & Bulbs
- Health and Diet: - Combination - Gluten Free - Healthy
- Skill Levels: - Easy
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