Beetroot Salad in yogurt

Ingredients:

• 1 bunch of beetroot, boiled
• 2-3 tbsp of oil
• 1/4 tsp mustard seeds
• pinch asafoetida
• 1/8 tsp cumin seeds
• 1/8 tsp urad dal (optional)
• 1 thai chili or long hot pepper, de-seeded and split down its length
• 4-5 curry leaves
• 1/4 tsp juice of freshly grated ginger
• 1/2 cup plain yogurt
• salt to taste

 

Method:

• Peel and grate the boiled beetroots.
• Heat the oil in a small pan.
• Add the mustard seeds. When they start crackling, add the asafoetida. If the oil gets very hot, simply turn the heat off completely.
• Add cumin seeds
• Add the hot peppers/chili and the curry leaves. Watch out for splattering hot oil.
• Add the urad dal. (White lentils)
• Take the pan off the flame and add the grated beetroot to this yummy flavored oil.
• Add the salt.
• Squeeze the juice out of the ginger and add just the juice.
• Add the yogurt and mix well.
• Serve it with curd rice or Roti