Beetroot Raita

Recipe Source - Sanjeev Kapoor’s Khazana of Indian recipes cookery book.

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Serves: 3

You will need

Beetroots - 1 medium

Yogurt - 1 cup ( 100 g ) or curd - 1 1/2 cup ( 150 ml )

Roasted cumin powder- 1 teaspoon

Red chilli powder - 1 teaspoon

Salt - to taste

Fresh mint / coriander leaves - for garnish

Method

Boil beetroot. Peel, cool and cut / grate into small pieces. Set aside.Whisk the yogurt in a bowl. Add beetroots, roasted cumin powder, red chilli powder and salt and mix well. Garnish with mint / coriander leaves and serve as a side dish with Rice/ Pulao / Biryani.

Chef’s Tip :

The bright and dark colour of beetroot will bleed and change the colour of the yogurt to the dark pink. Plan the rest of your meal accordingly.