A recipe from “Asma’s Indian Kitchen” by Asma Khan.You can make this raita the day before and chill in the refrigerator until ready to serve.
Ingredients
- ½ tsp cumin seeds
- 3 large beetroots uncooked
- 3½ cups Turkish or Greek yogurt
- ¼ tsp Chilli powder optional
- ¼ tsp sugar or to taste (depending on the sweetness of the beetroots/beets)
- 1 level tsp salt or to taste
Servings:
Instructions
- In a heavy-based frying pan (skillet), dry roast the cumin seeds over a low heat until the seeds darken and release a nutty fragrance. Grind the roasted cumin seeds in a spice grinder or crush them with a pestle and mortar.
- Peel the beetroot and grate into a large bowl.
- In a separate bowl, beat the yogurt with a wooden spoon or balloon whisk until smooth. Add the ground cumin and chilli powder, then mix to combine. Add sugar and salt to taste.
- Add the spiced yogurt to the grated beetroot and mix until the beetroot is coated in yogurt.
- Before serving, taste to check the seasoning and adjust as necessary.
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