Monday, June 11, 2012
Greek Yogurt - 1 cup
Raw Sugar - 1 tsp
Roasted Cumin Powder - 1 tsp
Cayenne Pepper - 1/4 tsp
Beetroot - 1 (very small beetroot)
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 5
Dried Red Chili -2
Mix yogurt, rock salt, sugar, cumin powder, cayenne pepper together and whisk well. Keep aside.
Peel the beetroot and grate coarsely using a hand held grater.
Heat oil in a skillet. Add the mustard seeds. Once they begin to pop, add the dried red chili and curry leaves.
Add the grated beetroot, a little salt and saute for around five minutes till the beetroot is cooked but still crunchy. Remove and cool slightly.
Add the sauteed beetroot to the yogurt mixture. Set aside for at least half an hour before serving.