Indian food is quite spicy and so yogurt is served to cut down the spiciness. Instead of serving plain yogurt, everyone prefers to serve Raita- a cold yogurt accompaniment, to counteract the spice in the food. There are so many variations in Raita,and nobody can ever run short of ideas to present it in a new avatar, to please friends and family. The fun part is its easy to make and can also be used as dips for snacks 🙂 ❤
Today, I am sharing one absolutely delectable and colourful Raita- Red Apple and Beetroot Minty Raita!
2 cups plain whole-milk Yogurt ( I used Natural yogurt)
1 small Beetroot (grated)
1/4 cup Mint (chopped)
1 small Red apple (Thinly sliced)
For the tempering –
1 tablespoon Mustard oil
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
2 Green chillies (Slit horizontally into half)
Black salt to taste
A pinch of Asafoetida
Whisk yogurt and to it add grated beetroot, chopped mint and sliced apples. Season it with black salt. (You may add a little water if the yogurt is too thick. Take care not to make it watery)
For the tempering heat mustard oil in a pan. Add Asafoetida, green chillies, cumin seeds and mustard seeds. Take care not to burn it. Take it off the heat and pour it over the prepared yogurt mix. The raita is ready!!
Keep it in the refrigerator and serve cold!