Beetroot Raita

After Beets thogayal, i give you a colorful accompaniment to your pulav's and roti's, Beets raita. We pair it with our regular rice and dal too.My kids love this raita, when i make this, they add some rice to a big bowl of raita and happily mop it off. Mommy is happy that something healthy and interesting is getting into their tummy, so i never complain. Seeing their interest, i make this atleast once in a week, my lil one, can eat this raita with everything. I have thinned this down to a saucy consistency and used as accompaniment with my Breakfast muffins too. A versatile recipe in my home 😉

Ingredients
1 small beetroot/approximately ½ cup when chopped
2 cups of yogurt (500grams)
1 green chili (indian chili, hot variety)
1 teaspoon grated ginger
½ teaspoon cumin seeds
¼ cup of freshly grated coconut
fresh coriander leaves for garnish
½ teaspoon salt or to taste

Method

Peel and chop the beets, take it in a microwave safe bowl, add water to immerse the beets. Microwave high for 8-10 minutes. Remove and drain the water. Do not throw away the water, use it to cook dal or add it to your rasam or sambar.
Take the beets along with green chili, ginger, cumin seeds and coconut in a blender and blend smooth.Add the blended puree to a bowl and add the yogurt and salt, mix well.

Tadka is optional, if you prefer add a tadka of mustard seeds, hing and curry leaves. Garnish with coriander leaves and serve it along with rice/roti's/

This goes for the December Week 2, Cooking from Cookbook Challenge Group