26 Feb Beetroot raita – Asma Khan, Darjeeling Express
1 kg Greek/Turkish yogurt (10% fat)
3 medium/large uncooked beetroots
½ tsp roasted and ground cumin seeds
¼ tsp chilli powder
¼ tsp sugar
1 tsp salt
In a dry (preferably iron or heavy bottomed) pan, dry roast the cumin seeds on low heat, until the seeds change colour and darken and the cumin has a nutty fragrance.
Grind the cumin in a spice grinder or crush the seeds with a pestle and mortar.
Peel and grate the beetroots.
In a large bowl, beat the yogurt and add all the ingredients (grated beetroot, cumin seeds, chili powder, sugar and salt) in. Mix it all together. Taste and adjust the seasoning before you serve.
You can make this raita the day before and chill in the fridge.