With that said and done, i m going pink this month. I am not making anything fancy pansy. I m not here to celebrate something. I m here to convey a message. A message for all us women to eat healthy and stay healthy. And so my recipe is also along those lines.This is a simple colorful raitha that you can eat with some biriyani or dunk your parathas in. Above all, its beetroot and it improves your blood. So here you go, beetroot raitha for Pink October.
Recipe for Beetroot Raitha
( Yogurt sauce with beets and coconut)
Prep Time: Under 10 mins
Cook Time: Nil
What You Need?
Beetroot 1 medium peeled and grated
Thick yogurt ¾ cup
Salt to taste
To grind to a paste:
Grated coconut 4 tbsp
Green chilies 3 to 4
Mustard seeds 1 tsp
Hing a small pinch
Oil ½ tsp
Cilantro leaves chopped finely 1 tbsp
How To Make It:
In a bowl, whisk the curds well and add the salt and grated beet to it. Combine well and set aside.
Grind the coconut and chilies to a fine paste using about 2 tablespoon water.
Add the ground paste to the curds.
Temper the curd mixture with mustard seeds and hing.
Garnish with cilantro leaves.