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!

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
  • 1 tablespoon lemon juice
  • 2 pinches fine salt
  • 1/2 teaspoon black mustard seeds
  • 8 fresh curry leaves
  • black pepper
METHOD
  1. 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.
  2. 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.
  3. 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.

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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!

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
  • 1 tablespoon lemon juice
  • 2 pinches fine salt
  • 1/2 teaspoon black mustard seeds
  • 8 fresh curry leaves
  • black pepper

METHOD

  1. 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.
  2. 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.
  3. 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.

Print Friendly, PDF & Email