Summer: ah, synonymous with colors, brightness and freshness; the season that calls for cold salads, chilled beverages and quick cooking. This Beetroot Raita with Smoked Chili is one summery dip that sets up the complete sunshine mood – the tang of the yogurt, the sharp spike from charred chili and the beautiful pink color of beetroot.
Beetroot Raita can be paired with anything! Serve it as a side with Indian curries or parathas, or pair it up with rice dishes like pulav or briyani. Stuff it in pitta pockets with salads and kebabs, or just enjoy it like a dip for carrot sticks, crackers, nachos or chips.
It has everything that you need in a good dip- color, texture and just the right flavors. Bring it on, its summer time!
1 cup yogurt
1 medium size beetroot
1 green chilli
Salt to taste
1 teaspoon sugar
1 teaspoon chopped coriander leaves
1 cup water
Put 1 cup of water to boil. Add chopped beetroot in the water. Boil for 1 minute.
Drain the water and let beetroot cool.
Hold the green chilli with a pair of thongs and roast on open fire.
In a blender blend yogurt, beetroot, chili, sugar and salt until smooth.
Sieve the blended mix through sieve. This helps to give it that velvety texture.
Garnish with chopped coriander leaves.
You may need to add more sugar depending on how sour the yogurt is.
This can be made one day in advance.