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Thursday, October 5, 2023

Beetroot raita/salad

 


PREP TIME
COOK TIME
TOTAL TIME

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

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