Ingredients (Serves 4 – 5)
1. Beetroot – 1 medium-small, peeled and grated
Water – 2 – 3 tbsp
Salt – To taste
2. Yoghurt – 3/4 cup or as required
To season
3. Coconut oil – 3 tsp
Mustard seeds – 1/2 tsp
Dried red chilly – 1 – 2, broken
Pearl onion – 2 small, thinly sliced
Green chilly – 1, sliced into thin rounds
Ginger – 1/4 tsp, finely chopped
Curry leaves – A few
Method
1. In a small vessel, combine grated beetroot, water and salt, to taste. Cook until beetroot is done, about 5 – 7 minutes stirring in between. Switch off. When warm, add yoghurt and mix well. Taste-check for salt.
2. Heat 2 – 3 tsp coconut oil in a small pan. Splutter mustard seeds and fry dry red chilies and sliced pearl onions. When pearl onion turns golden, add ginger and curry leaves. Stir for 30 seconds and pour this seasoning over the raita. Cover with a lid for 10 minutes. Mix well. Set aside for 30 minutes. Serve with rice and other side-dishes.
Recipe courtesy – Reshmi Subhash
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