BOONDI & BEETROOT RAITA
A vibrant Raita made with roasted Beetroot and Boondi. A perfect accompaniment to Indian meal.
Ingredients
- 2 Cups Yogurt
- 1 Beetroot oven roasted
- Salt to taste
- 1/2 Cup Boondi
- Green Chillies to taste (chopped)
- Cilantro few leaves (chopped)
- 1 tsp Mustard Oil
- 1/4 tsp Cumin Seeds
Instructions
- Coat the beetroot in oil, wrap it in aluminium foil and bake in the oven at 175 degrees C for 45 minutes. Cool, remove skin and grate.
- Add grated beetroot and salt to yogurt . Mix well
- Strain the yogurt
- Place Boondi in a strainer and wash with hot water for a few seconds to remove excess Oil
- Add rinsed Boondi to the beetroot yogurt and mix gently
- Transfer to a serving bowl
- Heat the mustard oil, add cumin seeds. Once the seeds pop, add Green chillies
- Top the Raita with this tempering and chopped coriander
- Chill and serve