Ingredients

Beet root —2 big sized

Thick curd ( mosaru//dahi)—2 cups or as required

Salt—to taste

Coriander leaves chopped ( kothambari soppu//hara dhania)—1 tablespoon

Green chillies (hasiru menasina kayi//mirchi)—2 to 3

Ghee (tuppa)—1 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeera (cumin seeds//jeerige)—1 teaspoon

Asafoetida (hing//ingu)—1/2 teaspoon

Method

Peel the skin and chop beet root into big cubes and pressure cook for 3 whistles,adding sufficient water.

Once the pressure reduces open the lid and take out beet roots.

Don’t take water which is used for boiling.

Mash them into pieces,don’t mash to smooth paste like consistency.

Mean while heat ghee in a laddle,once’s hot enough add mustard seeds,jeera ,chopped green chillies and hing.

Once mustard seeds crackles and chillies turn to white colour remove from heat.

Pour over mashed beet root.

Add in salt,curd,coriander leaves and mix well.

Tasty and healthy beet root raita is ready to serve.