The traditional Beetroot Raita takes on a pinkish hue as the colour of the Beetroot blends with the curd. I prefer mine the way I have presented it. Yoghurt flavoured with ginger and green chillies. A piece of boiled beetroot and cilantro as garnish.
- 1 beetroot
- 500 ml thick yoghurt
- 1 inch piece ginger
- 2 green chillies
- 3 tbsps grated coconut
- Coriander leaves
Pressure cook the Beetroot. Peel and slice it into roundels. Use a cookie cutter to make designs of your choice. Grind the coconut, ginger and green chillies coarsely. Drop the mixture into the yoghurt. Add salt and mix well. Garnish with the sliced beetroot and cilantro.
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