Boiled Beetroot in spiced yogurt makes this yummy Beetroot Raitha.
Cuisine: Mysore and Bangalore
Time required: 10 minutes
1 Medium Size Beetroot
2 Cups Yogurt / Curds
2 Green Chilies
1tsp Mustard Seeds
1/2 tsp Urad Dal / Black Gram Split
½ Cup Fresh Grated Coconut
Few Curry Leaves
Oil for Frying
Salt to taste
Peel and chop the squash into small pieces. Boil in water for 3 to 4 minutes. Sieve and keep aside.
Grind Coconut, Green Chilies and Mustard Seeds coarsely. Add this to the cooked squash. Heat 2tsp Oil and add Urad Dal and when it turns pink, add Mustard Seeds and when they start to splutter, add Curry leaves. Add this seasoning, Curds and Salt to the vegetable and mix well. Remove to a serving dish.
Serve with Phulka/Roti or Rice.
Raw chopped Onions, can also be added to the Beetroot Raitha.