Beetroot Raita

I have never had cooked beetroot in India. Others might have but my culinary experiences of them have always been raw and sliced and given with a plate of other raw vegetables to provide crunch to a meal. In this state, it is so much tastier than the cooked version we are used to in the West. It is not as sweet but has a wonderful flavour and crispness that makes it an ideal raita ingredient and the sesame seeds add a wonderful nutty contrast. You can find raw beetroot in many grocers but if you can only lay your hands on the cooked version, it will still be a wonderful and vivid dish.

Serves 4

  • 1 (90g) small uncooked beetroot, peeled and finely diced
  • 200g plain yoghurt, stirred
  • 1 tsp. vegetable oil
  • 1 scant tsp. mustard seeds
  • 10 large curry leaves
  • 1 heaped tsp. sesame seeds
  • Salt to taste
  • ½ tsp. freshly ground black pepper

Mix together the beetroot, yoghurt, salt and pepper

Heat the oil in a small saucepan. You may want to angle the pan so all the oil collects at the bottom. Add the mustard seeds and as they start to pop add the sesame seeds and curry leaves. Cook until the seeds are colouring and pour into the raita. You can serve it now or chill until you are ready to eat.


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