A good way to incorporate more vegetables and have atleast one cup of yogurt a day, is to have them as raita. It’s a refreshing addition to a meal and is quite filling on its own as well. K is very fond of beetroot where I have abhorred it….it was cooked to death in the most obnoxious manner at my hostel mess, hence the distaste for it. Soon I realized however that it could be made in a simple stir fry that I quite grew to like, apart from being eaten as a salad….
Beetroots are rich in folates and help in lowering blood pressure. They are low in carbohydrates and calories. Makes it a good vegetable to get onto the plate. Plus the deep colour of beetroot will thrill you with its colour…. As kids we’d constantly rub it into our fingers to watch the colours seep in…..What I did today was a stunner in the looks department….. the deep fuchsia was brilliant…. The preparation though very simple, the colour was fabulous… the longer it stayed in the yogurt the deeper the colour got…. The mild sweetness of the beets, with the nutty crunch of the golden toasted black gram, was a nice contrast.
Fuchsia Raita (serves 2)
1 c yogurt, beaten to remove lumps
¼ t salt
½ c small chunks of boiled beetroot
½ t oil
1 dry red chilly
¼ t mustard seeds
1 t shelled black gram (urad dal)
In a bowl, beat together the yogurt and salt. Mix in the beetroot pieces. In a small pan, heat the oil for tempering, toast the black gram till it begins to turn golden brown, add the mustard seeds and red chilly and wait for the mustard to splutter. Pour this over the yogurt, mix and chill before serving.