Tuesday, July 5, 2011

Beetroot Raita

1/2 cup thick yogurt
1 medium Beetroot (Grated)
1 small onion (chopped)
2 green chillies (chopped)
Few strands of Curry leaves
1/2 tsp Mustard seeds
Oil for seasoning
salt to taste

  • Lightly beat the curd with a fork to smoothen and set aside.
  • Heat oil in a wok, splutter the mustard then add the onion, chiilies and curry leaves. Fry for 1 min.
  • Add the grated beetroot and salt. Sprinkle few drops of water. Cover with a lid and cook till beetroot is tender.
  • Once the cooked beetroot content is completely cooled, add the beaten yogurt and mix well.
  • Garnish with chopped coriander leaves.
  • Serve as a side dish for Briyani, pulav etc and a great hit among kids for its lovely pink colour.

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