• 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.