Raitas, yoghurt salads, are a refreshing relish. The addition of raita can turn a one-pot dish into a satisfying meal or full meal into a feast. Beet raita is a particularly colourful choice, adding to the beauty as well as the nutrition of your meal. We based this delicious recipe on one in Ayurvedic Cooking for Self-Healing. However, our chef, Scott Bears, did not like the idea of serving raw beets, so he decided to parboil the beets before grating them.
- 1 cup parboiled beets, peeled and grated
- 2 Tbs ghee
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- 1 pinch hing
- 1 Tb cilantro, chopped
- ½ small green chili OR 1 lrg pinch cayenne
- 5 curry leaves, fresh or dried
- 1 cup plain yogurt
- ¼ tsp salt
- Add the beets to the yogurt and stir gently.
- Heat the ghee on medium heat in saucepan.
- Add the mustard seeds, cumin seeds and hing. Stir until the seeds pop.
- Add the cilantro, curry leaves, and chilli or cayenne.
- Mix well, take off the stove.
- Cool a little and add to the yogurt and beets. Mix well.
Modified from: Usha & Vasant Lad, Ayurvedic Cooking for Self-Healing (New Mexico, The Ayurvedic Press, 1994).
Alakananda Ma M.B., B.S. (Lond.) is a Certified Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
Enliven your holistic health! Visit Alakananda Ma in Alandi Ashram’s ayurvedic clinic to support the overall rejuvenation of your body, mind, and spirit. In-person and virtual appointments available. Book now!
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