Raita is that side dish which is often overlooked on the dinner table. Yet, can you imagine parathas, biryani or pulao without raita? I can't! In summer especially, raita is so welcome. It is wholesome and refreshing with a meal or after a meal.
The first time I saw this beetroot raita at someone's place I mistook it for a dessert! When told that it was a beetroot raita I was sceptical and reluctantly took a tiny serving. I was pleasantly surprised at how good it tasted. The subtle blend of spices in the yoghurt were in perfect harmony with the sweetness of beetroot. I needed no further urging to help myself to more:)
Ingredients:
1 bowl of yoghurt
1 tbsp boiled beetroot
Salt to taste
Pinch of black pepper powder
Pinch of black salt ( kala namak)
1/4 tsp cumin powder
1/4 tsp sugar
Garnish: Mint leaves and boiled beetroot pieces
Method: Whisk the yoghurt until smooth. Add salt, pepper, black salt, sugar and cumin powder.Mix well. Grate the boiled beetroot and add about a tbsp. Take care not to add more or the colour will become too pronounced which is not pleasing. Garnish with mint leaves and small pieces of beetroot. Chill before serving.
The first time I saw this beetroot raita at someone's place I mistook it for a dessert! When told that it was a beetroot raita I was sceptical and reluctantly took a tiny serving. I was pleasantly surprised at how good it tasted. The subtle blend of spices in the yoghurt were in perfect harmony with the sweetness of beetroot. I needed no further urging to help myself to more:)
Ingredients:
1 bowl of yoghurt
1 tbsp boiled beetroot
Salt to taste
Pinch of black pepper powder
Pinch of black salt ( kala namak)
1/4 tsp cumin powder
1/4 tsp sugar
Garnish: Mint leaves and boiled beetroot pieces
Method: Whisk the yoghurt until smooth. Add salt, pepper, black salt, sugar and cumin powder.Mix well. Grate the boiled beetroot and add about a tbsp. Take care not to add more or the colour will become too pronounced which is not pleasing. Garnish with mint leaves and small pieces of beetroot. Chill before serving.
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