Beetroot Raita

Sweet, creamy and peppery.

Try it with: Madras

1. Heat a tbsp of oil in a pan and add the mustard seeds and curry leaves.
2. Fry until the curry leaves are crisp.
3. Add the beetroot and fry for a further 30 seconds.
4. Sprinkle with water, cover and cook until the beetroot is soft.
5. Mix the yoghurt with the salt.
6. When the beetroot is done, add it to the yoghurt mix and serve chilled.

Ingredients

MUSTARD, curry leaves

Allergies

Contains: WHEAT Flour.

Due to the handmade nature of our products, each Curry Pack may contain PEANUTS, NUTS, SESAME SEEDS, CRUSTACEANS, SOYA, MUSTARD, CELERY, WHEAT, SULPHITES, MILK and other CEREALS containing gluten due to cross-contamination.

Nutrition