Oven Roasted Beetroot and Raisin Raita

This mesmerizing pink accompaniment is prepared with oven roasted beetroot, raisins and yogurt, sprinkled with cumin and red chilli powder mildly tempered with mustard seeds, curry leaves, whole red chillies and ginger.

Preparation Time: 10 minutes

Baking Time: 10 minutes

Cooking Time: 2 minutes

Chilling time in the Refrigerator: 10 minutes

Serves: 4

Ingredients and Quantity:

Beetroot, large, peeled and cubed- 01 large

Yogurt, low-fat- 1 ½ Cups

Cumin, roasted and ground- 1/4^th tsp

Red Chilli powder- 1/4^th tsp.

Salt- to taste

Sugar- ½ tsp (Optional)

Oil- 1/4^th tsp

For the Tempering:

Sesame Oil- 1 ½  tsp.

Mustard Seeds- ½ tsp.

Whole Red chillies- 4 nos.

Curry leaves- 2 sprigs

Ginger, grated- ½ inch piece

Raisins- 04 tsp.

Method:

Preheat the oven at 350◦F.

Place the beetroot cubes on the baking sheet, drizzle a few drops of oil, cover it with an aluminium foil and cook till tender i.e 8 to 10 minutes.

Transfer the Beetroot in a glass bowl. Let it cool down completely.

Add Yogurt, mix well.

Add cumin and red chilli powder.

Add salt to taste. Add sugar and mix well.

In a small non-stick pan add oil, heat, add mustard seeds, Let them crackle add curry leaves and whole red chillies.

Add raisins.

Pour the tempering over the prepared raita.

Refrigerate and chill the raita  for 10 minutes and serve.