Ingredients
- Beetroot (grated or boiled and grated): 1 medium (~100 g)
- Yogurt (curd): 1.5 cups (~300 ml)
- Roasted cumin powder: ½ tsp
- Salt: To taste
- Black salt (optional): A pinch
- Green chili (finely chopped): 1 small (optional)
- Fresh coriander leaves (chopped): 1 tbsp
- Sugar: ½ tsp (optional, to balance the flavors)
- Oil: 1 tsp (for tempering, optional)
- Mustard seeds: ½ tsp
- Curry leaves: 6-8
Preparation
Peel and grate the beetroot. If using boiled beetroot, boil it until soft, let it cool, and then grate.
In a mixing bowl, whisk the yogurt until smooth. Add salt, black salt, roasted cumin powder, and sugar (if using).
Add the grated beetroot to the yogurt mixture and mix well.
Heat oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves, sauté for a few seconds.
Pour the tempering over the beetroot-yogurt mixture.
Garnish with chopped coriander leaves and finely chopped green chili (if using). Serve chilled.
Number of Servings: 4 servings
Notes
- Boiling the beetroot makes it softer and easier to digest, but raw grated beetroot provides a crunchier texture and more nutrients.
- Add 1tsp sugar or jaggery for a slightly sweet version.
