• 1 Large beetroot grated
  • 2 green chillies slit
  • 4 to 5 curry leaves
  • ½ teaspoon cumin seeds (jeera)
  • 1 teaspoon ghee or oil
  • ½ cup curd/ sour yoghurt (dahi)
  • a pinch of Sugar
  • Salt to taste

There are two styles of making this salad, either cubed chunks or finely grated. I always prefer to give my salads a great texture and make them easy to chew. Beetroot is rich in iron and curd/ yoghurt is rich in calcium and proteins hence this can be eaten as a main meal with rotis/ chapatis/ parathas or as a high value salad. Unlike other salads ,this raita does’nt have a raw feel due to the mild stir frying and tempering/ tadka of curry leaves. The shocking deep pink raita/ koshimbir makes a ordinary meal very exotic. Well…..the first-timers could get a scare the next morning in the loo, but it‘s just the beet.

METHOD:

  1. For the Tadka/ chonk/ fonna/ tempering….. Heat ghee or oil and add cumin seeds. Allow the cumin seeds to splutter. Add curry leaves and green chillies.
  2. Add the grated beetroot & fry it for 5 minutes. Add salt and sugar.
  3. In a bowl of curd (remove the whey from the curd), add the grated beetroot mixture and mix well.
  4. The beet root salad in curd/ yoghurt is now ready to serve.

 

Salad Beet & Yoghurt