Beetroot
is one of the must include veggie that some people avoid because it gives a slight
sweetish taste to even the savoury dishes and a dark colour though these actually are its attractions. From such people beetroot raita is a recipe that will score
sure likes. This can be prepared the same way you make carrot raita. My mother
prepares it raw but my mother-in-law sautés with onion before mixing with
curds; so it totally depends on your style and preference.
Serves: 2
Preparation Time: 5
minutes
Cooking Time: 5
minutes
Ingredients:
1.
Beetroot – 1
2.
Curds – 2 cups
3.
Salt to taste
4.
Oil – ¼ tbsp.
5.
Mustard seeds – ¼ tsp
6.
Curry leaves – 1 sprig
7.
Green chili – 1
8.
Asafoetida – 1 pinch
Method:
Step 1:
Peel and grate the beetroot, chop the green chili.
Step 2:
Slightly sauté the beetroot with a pinch of salt. (This is optional, adding it
raw will give a nice crunch)
Step 3:
Beat curds to a smooth consistency with salt.
Step 4:
Prepare tempering by spluttering mustard seeds in heated oil, sprinkling
asafoetida into it and roasting curry leaves & chopped green chili in it.
Step 5:
Add beetroot and tempering to the beaten curds and mix well (make sure the
ingredients are not hot else curd will start to curdle)
Step 6:
Serve chilled with steamed rice or pulao.
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