This beetroot raita is loud and proud in colour and flavour. I like to eat it just by itself with a little naan, or as an accompaniment to kebabs, dals or greens.
Ingredients
- 2 tablespoons rapeseed oil
- 1 clove of garlic, sliced wafer thin
- 200 g raw beetroot, peeled and grated
- 250 ml Greek yoghurt
- 1 tablespoon lemon juice
- ⅓ teaspoon salt
- ½ teaspoon black mustard seeds
- 8 fresh curry leaves
How to Make It
- Put a tablespoon of oil into a frying pan over a medium heat and, when hot, add the garlic. Stir-fry for a minute, until it turns pale gold, then add the beetroot. Stir-fry for 3 minutes, until it softens, then add to a bowl with the yoghurt, lemon juice and salt. Mix together.
- Next make a tarka, or dressing. Put the other tablespoon of oil into the pan and, when very hot, add the mustard seeds, and the curry leaves if using. When the mustard seeds pop and the curry leaves turn translucent and crispy, take off the heat and pour over the raita.
- Serve as it is, and stir when at the table.
