Beetroot Raita

Beetroot raita is a colourful accompaniment to curries and spicy dishes, or can be served as a salad.

‘Raita’ is a word from the Indian sub-continent referring to a cooling accompaniment to spicy dishes. It is chopped or grated raw fruit or vegetables mixed with spices and yoghurt that help to enrich the flavours of a meal and sooth the palate of hot dishes.

A widely recognised raita is cucumber with yoghurt, a refreshing addition to any curry. My beetroot raita is a little more unusual, the fabulous colour making it a centre-piece to your meal. The beetroot provides an earthy flavour, enhanced by the pungent black mustard seeds. The crisp texture also contrasts well with soft spicy dishes.

Ingredients

Preparation: 10 mins Cooking: 5 mins Serves: 1 cup approx

150 gm beetroot, peeled

1/4 cup yoghurt*

1 tsp black mustard seeds

1/4 tsp salt

poppy seeds (optional)

Method

HEAT a frying pan to a moderate temperature.

ADD the mustard seeds and remove from the heat as they start to pop.

GRIND seeds lightly in a pestle and mortar.

GRATE the beetroot.

MIX beetroot, seeds and yoghurt (increasing the quantity of yoghurt if this raita is accompanying a very spicy dish).

ADD salt (quantity is to taste).

Serve

Chill before serving.

Top with poppy seeds.

Can be served as a salad or accompaniment to a curry

Notes

* Substitute with soya yoghurt for vegan diet.