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!
Ingredients:
1 cup yogurt
1 medium size beetroot
1 green chilli
1 cup yogurt
1 medium size beetroot
1 green chilli
Salt to taste
1 teaspoon sugar
1 teaspoon
chopped coriander leaves
1 cup water
Method:
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.
Notes:
You may need to add more sugar depending on how sour the
yogurt is.
This can be made one day in advance.
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