Delicious Beetroot Raita Recipe

Producer: Snigdha Oreya

Whisk 3 cups of yogurt in a bowl until smooth.

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Add in 1.5 cups of cooked and shredded beetroot. Mix well. Add water to adjust the consistency.

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Season with 1 teaspoon cumin powder, ½ tsp black salt, normal salt to taste, and a pinch of red chilli powder.

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For the tadka, temper 3 curry leaves, ½ tsp mustard seeds, and ½ tsp mustard seeds.

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Serve chilled.

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