Recipe: Beetroot and Gur raita

Vibrant colour, earthy flavour helps its case, it is one of the best things you can bring to the table.

Beetroot and I didn’t have a very healthy relationship while I was growing up. But over the years I have come to realise that this humble vegetable boasts huge health benefits.

The vibrant colour and earthy flavour helped its case and today I can proudly say that it is one of the best things you can bring to the table. If you’re sick and tired of the plain old raita, try this beetroot and gur (jaggery) raita, which will win your heart with its bright pink hue and sweet savoury flavour. This recipe of mine — that featured in the new Madhur Jaffrey’s Curry Nation cookbook — takes no more than five minutes.

Serves about 2-4 people

ingredients

Fresh Beetroots (peeled) 1-2 small

Roasted Cumin Seeds (Dry) 1 tsp

Sea Salt Flakes 1/2 tsp

Gur (jaggery)1-2 tbsp

Green Chilli (chopped) 1

Coriander Leaves (chopped) 1 tbsp

Mint Leaves (chopped) 2 tsp

Yoghurt (whipped) 3-4 cup

method

1. Mix the grated beetroots with cumin, gur, yoghurt and salt in a blender or with a fork

2. Pour into a serving plate and decorate with a sprinkling of green chilli, coriander and mint. Serve with anything you like!

Sumayya Jamil is a lawyer-turned-food writer and cookery teacher in London, who is on a mission to promote the love of Pakistani food in the UK. She blogs at pukkapaki.com

Published in The Express Tribune, Ms T, October 21^st, 2012.

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