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Today, we are making "Beetroot Cucumber and Tomato Raita".
This is 1 1/2 cups whisked curds.
If the curds are sour, add 2 tsp milk.
Add 1/2 cup peeled and chopped cucumber.
Add the chopped tomatoes.
Add the peeled and chopped beetroot.
Add salt to taste.
Add a few powdered sugar.
Add the finely chopped green chillies.
Heat the oil in a small pan.
Add the cumin seeds.
When the seeds crackle, add the asafoetida.
Pour the tempering over the raita.
Add the peanuts.
Add freshly grated coconut.
Add the coriander.
Mix well.
Serve chilled garnished with coriander and coconut.