Ingredients
- 1 tbs ghee (see note)
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 10 fresh curry leaves (see note)
- 3/4 cup (200g) thick Greek-style yoghurt
- 2 small beetroot, cooked, peeled (or use 3-4 canned baby beets), chopped into 5mm cubes
Description
Beetroot & Curry-leaf Raita Recipe - Heat The Ghee In A Small Frypan Over Medium-low Heat. Add The Mustard Seeds, Sesame Seeds And Curry Leaves, Then Cook The Spices, Stirring, For 1 Minute Or Until The Mustard Seeds...
Taste
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