Ingredients
  • 1 small beetroot, boiled, peeled and diced
  • 120 ml (1/2 cup) grated coconut
  • 480 ml (2 cups) plain yoghurt
  • Salt to taste
  • 1 tsp. ghee
  • 1/2 tsp. mustard seeds
  • 1 tsp. black gram or urad/urd/urid dal
  • 5-6 curry leaves
  • 2 whole red chillies-broken up into small pieces.
Method:
  1. Mix yogurt, coconut, salt, beetroot. Place in a serving bowl.
  2. Heat oil in a small pan and add mustard seeds, curry leaves and gram dal. When seeds splutter, add red chillies. Stir for a few seconds.
  3. Pour over the raita. Serve chilled.

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