121. Ramayana’s BEETROOT RAITA*


121. Ramayana’s BEETROOT RAITA*

°2-3 drops of Oil
°1/4 teaspoon Mustard seeds
°1/2 teaspoon White Urad Dal (Split)
°1 sprig Curry leaves
°2 cups Curd (Dahi / Yogurt)
°1 Beetroot , finely grated
°2 Green Chillies , finely chopped
°1 teaspoon Cumin powder (Jeera)
°Salt , to taste

First get all the ingredients ready and finely grate the beetroot and keep aside.
In a large mixing bowl, add the yogurt, salt, cumin powder, green chillies and grated beetroot. Whisk well to combine. Check the salt and spice levels and adjust to suit your taste. Transfer the raita to a serving bowl.
The final step is the make the seasoning.
Heat oil in a tadka pan; add the the mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown and crisp. Finally stir in the curry leaves and turn off the heat.
Pour the seasoning onto the Beetroot Raita and serve.

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