When you’re bored of eating the same old raita, give it a mix and a great color by throwing in some beetroot, along with the chopped veggies. This tiny little experiment in the kitchen today turned out so good!
Beetroot Cucumber Raita
Recipe by Gunjan SawhneyDifficulty: Easy
1 cup Curd
2 tbsp fresh Beetroot puree
1/2 cup Cucumber, chopped
1/4 cup Onion, chopped
Salt, as per taste
Pinch of Red Chilli Powder
1/2 tsp Mustard Leaves
6-7 Curry Leaves
1 tbsp Ghee
1 tbsp Boondi (optional)
Chop the raw beetroot and make a puree of it in a blender. Keep it aside for using later.
Beat the curd and add the salt and red chilli powder. Now throw in the beetroot puree in it and mix well.
Throw in the chopped cucumber and onion in it and give it a good mix. Transfer this to a serving bowl.
Now heat the ghee in a spoon. Add the curry leaves and mustard seeds in it and let them splutter.
Garnish this on the Raita, along with some boondi and serve immediately.