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Beetroot raita

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Boil the beets until tender, peel and cut into half cm cubes. Mix them with the yoghurt.
  2. 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.