Beetroot Raita

Nature has provided us with so many colourful vegetables and fruits. I love the colour of the beets and when mixed with yoghurt it gives a lovely and pleasing colour. This recipe is different from the usual Beetroot pachadi prepared in south India, where coconut is used. This raita is a simple one where beetroot is cooked and added to yoghurt. I am fond of raitas, so the colour and taste of this one is very comforting to me. Beetroot is very nutritious too, they also help to cleanse our system and purifies blood as well. So its always best to include this wonderful veggie in our diet.

What you need?

1 Beetroot

1 cup Yoghurt

1/2 tsp Mustard seeds

2-3 Green chillies slit

5-6 Curry Leaves

1 tsp Oil

Salt

How to prepare?

Peel and grate the beetroot. Heat oil in a pan. Splutter mustard seeds. Saute curry leaves and green chillies for a minute. Add beetroot to this. Sprinkle some water and a little salt, mix well. Cover and cook until beetroot is soft. Once done, keep aside this to cool.

Combine beetroot and yoghurt now. Adjust salt if required. Serve with rice or roti.