A raita using my favourite root vegetables from ” Season” by Nik Sharma.
Ingredients
- 2 cups plain full-fat yogurt
- 1 cup cold water
- 1 tsp fine sea salt
- ½ tsp ground white pepper
- ½ cup peeled and grated carrot
- ½ cup peeled and grated golden beets
- ½ cup peeled and grated red beets
- 2 Tbsp thinly sliced spring onions white and green parts
- 1 Tbsp neutral-tasting vegetable oil
- ½ tsp black mustard seeds
- 5-6 fresh curry leaves
- ½ tsp grated peeled fresh ginger
Servings:
Instructions
- In a large bowl, whisk together the yogurt, water, salt, and pepper. Taste and adjust the seasoning, if necessary. Add the grated vegetables and the scallions, but don’t mix them just yet.
- In a small skillet, heat the oil over medium-high heat. Add the mustard seeds and curry leaves (be careful, as the mustard seeds will sizzle and pop when they hit the hot oil). Swirl the oil gently until the seeds stop sizzling and the leaves crisp up but are still green, 30 to 45 seconds.
- Remove from the heat and add the ginger to the hot oil, stirring for 10 to 15 seconds. Pour the seasoned oil mixture with the seeds, leaves, and ginger over the yogurt and vegetables in the bowl and stir just until blended. (Avoid overmixing or the red beet color will turn the entire dish pink.)
- Serve immediately.
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