Tadke Wala Beetroot Pomegranate Raita !

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A healthy raita, loaded with extra dose of nutrition from two iron rich ingredients, pomegranate and beetroot, it absolutely makes for a “must have” as an accompaniment with your meals this summer season. A lovely pink colour from beetroot and sweetness from pomegranate is sure to attract kids too who are bit fussy in eating curd/yogurt as is. What more? A spicy tadka with curry leaves, little chili and walnuts also add an exciting twist which makes it even more irresistible.



Ingredients

2 cups plain yogurt/curd
1 tsp sugar
1 tbsp beetroot (boiled and pureed)
1/8 cup pomegranate seeds 1/8 cup
1/2 tsp mustard seeds
3-4 finely chopped curry leaves
2-3 crushed walnuts
1 green chili
Salt (as per taste)
2 tsp cooking oil



Method

1. Boil a beetroot and make a puree by blending it smooth.
2. Alos, whisk the curd/yogurt until it becomes creamy in texture.
3. Next, add in pureed beetroot and pomegranate seeds along with a tsp of sugar and salt. Mix well.
4. Heat a tadka pan and add in oil.
5. Once the oil gets hot enough, add in chopped curry leaves, chilis, walnuts and mustard seeds. Tampering is ready once the mustard seeds start to crackle. Switch off the flame and let it cool for a minute.
6. Pour the tampering over raita.
7. Serve chilled garnished with pomegranate seeds and walnuts.


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