This vibrant and tangy beetroot raita with crispy curry leaves is incredibly moorish and will be the perfect side to a medley of curry dishes.
A traditional raita is normally made with cucumber but I love this version. Earthy beetroot paired with thick creamy yogurt, spiked with garlic and lemon juice, is a match made in flavour heaven.
A tarka is an Indian topping usually made by heating oil and adding flavour to it, usually mustard seeds and curry leaves. The oil is then poured over the dish (usually a dal or raita) as a final seasoning.
This little side dish is loud and proud in colour and flavour!
Vegan: Using a sugar free coconut yogurt is delicious.
Getting Ahead: The raita can be made two days ahead. The curry leave and mustard seed topping should be made just before serving.