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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 8 |
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Using beet in this recipe makes and unusual but tasty change from the usual cucumber. Ingredients:
1 raw beet, about 3 . 5oz, peeled and finely diced |
1 cup plain yogurt |
1/2 teaspoon fresh ground black pepper |
salt, to taste |
1 teaspoon vegetable oil |
1 teaspoon mustard seeds |
1 teaspoon sesame seeds |
10 curry leaves |
Directions:
1. Mix together the beet, yougurt, pepper and some salt to taste.
2. Heat the oil in a small saucepan - it helps to angle the pan so the oil collects at the bottom.
3. Add the mustard seeds and as they start to pop, add the sesame seeds and curry leaves.
4. Cook until the seeds are coloring then pour into the raita.
5. Serve now or chill until later.
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