
Beetroot Raita
PREP TIME: 10mins
COOKING TIME: 10mins
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.
Serving Suggestion:
Would be lovely dolloped on top of some naan, paratha or flatbreads. A lovely addition to any of my curries.
Makes 1 small bowl enough for 4 or it can easily be doubled.
Ingredients:
- 3 tablespoons vegetable oil
- 1 small clove of garlic, minced
- 200g raw beetroot, peeled and finely grated
- 250ml full fat greek yogurt or coconut yogurt
- 1 tablespoon lemon juice
- 2 pinches fine salt
- 1/2 teaspoon black mustard seeds
- 8 fresh curry leaves
- black pepper
Method:
- Put two tablespoons of oil into a frying pan over a medium heat. Add the garlic and stir until fragrant, 3 minutes, add the grated beetroot and stir-fry the beetroot until it softens. Remove from the heat and let it cool slightly.
- In a serving bowl, add the yogurt, lemon juice and salt, mix together and add the cooled grated beetroot, season with salt, pepper and more lemon juice if needed.
- To make the tarka: Add one tablespoon of oil to a pan over a hot heat, add the mustard seeds and the curry leaves (curry leaves can ‘spit’ a bit). When the mustard seeds pop and the curry leaves turns crispy (usually in a minute or so), remove from the heat and pour over the raita.