A fun pink twist on your raita.
For the Raita
- 1 medium beetroot, diced & boiled
- 1 cup yogurt
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp black pepper
For the Tardka:
- 2 tbsp oil
- 1 tsp whole cumin seeds
- 3-4 curry leaves
- 1 dried chilli
Peel and dice your beetroot in to small pieces and boil till it is fork tender. Drain and set aside.
In a small bowl mix 1 cup yogurt, 1 tsp salt, 1/2 tsp cumin, 1/2 tsp black pepper. Add water to thin out to your desired consistency.
Add the boiled beetroot and mix. The longer it sits the more pink the colour.
Make the tadka
Just before serving, heat a small fry pan over medium heat, add the 1 tsp cumin seeds, 1 dried chilli, and 3-4 curry leaves.
After a few mins the spices will get fragrant and cumin seeds will start sputtering. Turn off the heat and carefully pour over the raita.