Beetroot Raita

I'm not a great fan of beetroot but lately I have been coming around it. I do love the color though and even if I'm not so inclined for using up the beetroot and color calls on me. They do.


So don't get yourself thinking when you hear "Raita". All it is a a spiced yogurt based sauce or dip or side dish that's served almost regularly in an Indian house. Its similar to Greek tzatziki. Vegetable like cucumber, peas, carrot, onions can be added. This one is  particularly loved at home and I hope you like it too.

Beetroot Raita
Serves: 6-7

Ingredients
2 Beetroots (shredded)
1/2 kg Yogurt
1 tsp Mustard Seeds
1/4 cup Cocunut (fresh and shredded)
1 tsp Cardamom Powder
1 tsp sugar
2 green chillies ( slit vertically)
2-3 tbsp Mint (chopped)
1-2 tbsp coriander ( chopped)
1 tbsp of vegetable oil

Method: 

Shred the beetroot. Whisk the yogurt.

Mix the yogurt and beetroot.

Lightly roast the coconut. And mix with the yogurt.

Mix the chopped herbs and cardamom, sugar and salt.

Separately, when the oil is hot enough, add the green chillies and mustard seeds.(This is called tadka)

Pour it over the yogurt and it will continue sizzle.

Serve at room temperature.