Beetroot raita/salad

 

PREP TIME

15 mins

COOK TIME

5 mins

TOTAL TIME

20 mins

Serves 4 people

Ingredients:

• 2 tbsp Oil
• 2 small sized Beetroot 
• 1 medium sized Tomato chopped
• Curry leaves or Kadipatta -  4-5 leaves
• Chopped cilantro
• Green chilly - 1 or 2 based on spice level
• 2 tsp - Jeera
• 2 tsp - Mustard seeds
• 2 tsp - sesame seeds
• 2 tsp - Split urad dal
• 1tsp -Asafetida
• 4 cups - Yogurt
• Salt to taste 
• 1/2 tsp - jaggery

Instructions:

1. Pressure cook the beetroots until soft. 2 whistles and 10min is what I do
2. Once cooled, peel and dice into small cubes or grate (whichever you prefer). I love to keep them diced
3. Chop tomatoes and cilantro
4. Beat the yogurt. Add salt and jaggery and mix
5. Add chopped Beets and tomato to the yogurt
6. Also add cilantro
7. In a takda kadhai, heat oil
8. Once oil is hot add mustard seeds and allow to slutter
9. Then add Jeera and sesame
10. Now add asafetida 
11. Then add green chilly and kadipatta. 
12. Once fried well, allow it to cool down
13. Add this tadka to the yogurt and mix well
14. Serve with chapati and sabji of your choice