Asma Khan

The Guardian - Feast - - News - Four easy In­dian recipes

Prep Cook Serves 10 min 15 min 8–10

½ tsp cumin seeds 3 large beet­roots, un­cooked, peeled

1 kg Greek yo­ghurt ¼ tsp chilli pow­der (op­tional)

¼ tsp su­gar, or to taste 1 level tsp salt, or to taste

In a heavy-based fry­ing pan, toast the cumin seeds over a low heat, un­til they darken and re­lease a nutty fra­grance. Grind the toasted cumin seeds in a spice grinder or crush them in a mor­tar.

Grate the beet­root into a large bowl. In a sep­a­rate bowl, beat the yo­ghurt with a wooden spoon or bal­loon whisk un­til smooth. Add the cumin and the chilli pow­der, if us­ing, then mix to com­bine. Add su­gar and salt to taste.

Add the spiced yo­ghurt to the grated beet­root and mix un­til the beet­root is coated in yo­ghurt. Be­fore serv­ing, check the sea­son­ing and ad­just as nec­es­sary.

You can make this raita the day be­fore and chill in the re­frig­er­a­tor un­til ready to serve.

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