Beetroot Raita (Yoghurt)
Chukander ka Raita
This raita is pink and it is lovely to eat with rice dishes.
Edited July 2017
1 small beetroot
2 cups natural yoghurt
Salt to taste
1 tsp. olive oil
1/2 tsp. mustard seeds
5-6 curry leaves (meetha neem)
2 whole red/green chillies-broken up into small pieces.
Pressure cook beetroot (or buy ready cooked) and grate it.
Grind grated coconut in a blender until paste. You may need to add a little milk or water.
Mix yogurt, coconut, salt, beetroot.
Place in a serving bowl.
Heat oil in a ‘tarka ladle’ or small pan and add mustard seeds, curry leaves and gram dal. When seeds splutter, add red chillies. Stir for a few seconds. Pour over the raita.
Also see Raita Selection.