On my recent Kerala trip, I had this awesome beetroot raita (?) as a side dish to the Kerala meal. At least, I think it was raita, although there was very little yogurt in it. Both the colour and taste were to die for. So I tried to replicate it at home, with minor improvisations, and voila! it came out absolutely perfect. Long story short, I went from a no-beetroot person (I had never cooked beetroots before this; in my dictionary, beets were added either to soups or were served as salad) to a pro-beetroot person.
Ingredients:
4 medium sized beetroots, diced very small
1 cup yogurt, whipped until smooth
1/2 tsp turmeric powder
1/4 tsp chilli powder
8-10 curry leaves
1 tsp urad dal
1 tsp mustard seeds
2 tsp oil
Salt to taste
Method:
1. In a deep pan, heat oil. Add urad dal and fry until golden brown.
2. Add mustard seeds and let them splutter.
3. Add curry leaves and saute for 10 seconds.
4. Add the diced beetroot, turmeric and chilli powders.
5. Cover and cook for 5-7 minutes on low heat.
6. Open the lid and cook for another 2 minutes or until the excess water is evaporated.
7. Add the yogurt and cook, stirring frequently, until it is semi dry.
8. Add salt and saute for another 30 seconds and remove from heat.
This can be served both hot and cold. I normally serve it hot with rice and sambhar or rasam. The leftover can be served the next day by adding more yogurt to it and serving cold.
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