Updated: Jun 15
So, I don’t really fancy the color Pink. It reminds me of a particular brand of antacid that I used to have a lot of when I suffered from severe acidity many years ago.
I had it so much and so often that I got sick of it and now I can’t really stand the color pink. But I am always happy to make an exception for anything that has curd in it. And the “Beetroot Raita” I make so often is definitely that exception.
Ridiculously simple and definitely one that can brighten up any dinner table it is a fabulous addition to a Raita. You can substitute the Beetroot with grated Zucchini, Carrots, Cucumber, Pineapple, grapes, mangoes, or boiled & peeled potatoes to give it a different taste. We need to roast/boil the beetroots so they are easy to digest.
2 medium-sized beetroots roasted in an oven for an hour Or boiled, peeled, and grated
2 cups of thick yogurt - Greek yogurt works well
1 tsp black salt (you can add more as per your taste)
1 tsp cumin powder
Crushed black pepper
1/2 tsp Sugar
A little water or milk if the consistency is too thick
For the tempering:
Note: Tempering is optional. You can skip it and just add the Garnish as per your liking
2 tsp vegetable oil
1/2 tsp mustard seeds
1 tbsp Urad Dal/white lentils (optional)
10-12 curry leaves chopped
Chopped Mint or Pistachios, Pomegranate seeds to garnish (optional)
Just mix everything together except the ingredients for tempering) adj t the seasoning if needed. Add little water if the consistency is too thick.
Heat oil in a pan and add the urad dal, let them slightly brown on a slow flame, then add mustard seeds and curry leaves, and once they splutter pour all over the Raita. Garnish with Mint or Pistachios or Pomegranate seeds and serve chilled.
Stays fresh in the fridge for 2-3 days. Serve it anything as a dip.