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Main Course

Beetroot Raita - Kerala Special

A fresh, crunchy side that adds a cool contrast to the spiced dishes on a Kerala meal plate. Light seasoning, fresh ingredients, and a simplicity that lets each component speak for itself.

Ingredientsfor 4 servings

1 nos Beetroot
2 nos Green chillies — slit
Salt, to taste
11/2 cup Curd / Yoghurt
1 tsp Oil
1 sprig Curry leaves
1/2 tsp Mustard seeds

Preparation

Step 1
Peel the beetroot and cut into small cubes.
Step 2
Heat a kadai and put the beetroot, green chillies, salt and 1 tsp water.
Step 3
Put the lid on and cook for 5 - 6 minutes.
Step 4
Cool the beetroot and then add the yoghurt and Stir everything together thoroughly.
Step 5
Add salt if required.
Step 6
Pour oil into a kadai and heat it and sputter the mustard seeds.
Step 7
Add the curry leaves and pour it over the beetroot.
Step 8
Mix and serve.
Step 9
Goes well with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Beetroot Raita - Kerala Special

A fresh, crunchy side that adds a cool contrast to the spiced dishes on a Kerala meal plate. Light seasoning, fresh ingredients, and a simplicity that lets each component speak for itself.

Ingredientsfor 4 servings

1 nos Beetroot
2 nos Green chillies — slit
Salt, to taste
11/2 cup Curd / Yoghurt
1 tsp Oil
1 sprig Curry leaves
1/2 tsp Mustard seeds

Preparation

Step 1
Peel the beetroot and cut into small cubes.
Step 2
Heat a kadai and put the beetroot, green chillies, salt and 1 tsp water.
Step 3
Put the lid on and cook for 5 - 6 minutes.
Step 4
Cool the beetroot and then add the yoghurt and Stir everything together thoroughly.
Step 5
Add salt if required.
Step 6
Pour oil into a kadai and heat it and sputter the mustard seeds.
Step 7
Add the curry leaves and pour it over the beetroot.
Step 8
Mix and serve.
Step 9
Goes well with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.