Home > Recipes > Beetroot Raita

Beetroot Raita

26 Sep 2016   Shanti Gowans
Beetroot 1
Fresh, green chillis - 2, slit
Salt as required
Curd/Yoghurt - 1.5 cups
For seasoning (optional)
Oil - 1 tsp
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
• Peel the beetroot and cut into small cubes
• Heat a kadai and add beetroot, green chillies, salt and 1 tsp water
• Cover and cook for 5-6 mins
• Cool beetroot mixture and add yoghurt
• Mix well and add salt if required
• Heat oil in a separate pau and sputter mustard seeds.
• Add the curry leaves and pour it into the beetroot.
• Mix and serve




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Shanti Gowans is the globally recognised author and founder of Shanti Yoga™, Meditation and Ayurveda for the self, family and community.

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