Chukandar ke Raita
Beetroot Yogurt Dip/Condiment
Submitted By: Taz
Ingredients:
2 Cups Plain Yogurt (Dahi)
1 Large Beetroot (Chukandar)
1 Fresh Green Chile (Hari Mirch) - seeded and minced
¼ Cup Fresh Coriander -OR- ⅛ Cup Mint Leaves (Dhania
/
Pudina Patta) - fine chopped
1 tsp Cumin Seeds (Jeera) - roasted and ground into a fine powder
1 tsp Black Mustard Seed (Rai)
1 tsp White Sesame Seed (Til)
¼ tsp Red Chile Powder (Lal Mirchi)
½ tsp Granulated Sugar (Chini)
Kosher Salt (Namak) to taste
1 tsp Oil
Preparation:
- Bring enough water to submerge beetroot to a boil over medium-high heat - Once water has reached boil, submerge the beetroot and reduce heat to a simmer - Cover and allow beetroot to simmer for 30-60+ minutes or until just tender (the larger the beetroot, the longer the cooking time)
- Once the beetroot is tender, remove from the cooking liquid and allow to cool to room temperature - Once cooled, remove the skin (should come off easily by hand) - Remove stem end from beetroot and discard
- Place yogurt, ground cumin, red chile powder, sugar, and salt to taste (apx ¾ tsp) in a medium/large nonreactive mixing bowl and whisk until smooth - Gently fold in coriander/mint leaves and prepared beetroot until thoroughly combined
- Heat oil until shimmering in a small pan or skillet over medium-high heat - Once oil is hot, add mustard seeds and sesame seeds and cook until mustard seeds pop (apx 30-45 seconds) – Remove from heat - Add green chile and sauté with the residual heat for 1 minute - Transfer to the yogurt mixture and gently fold until thoroughly combined
- Cover and chill in refrigerator for a minimum 2 hours (overnight for better results) to allow flavors to meld
- Serve alongside spicy dishes to ‘cut the heat’, with bread as a snack, or over plain, cooked basmati rice
