As vibrant as it is flavoursome, consider this raita the ultimate cool-down.
Serves: 4
INGREDIENTS
1 tablespoon butter
1 teaspoon yellow mustard seeds
1 teaspoon sesame seeds
2 stems fresh curry leaves
1 cup thick plain yoghurt
2 medium, cooked beetroot, grated
sea salt and ground pepper
METHOD
Heat the butter in a small pan over medium heat. When sizzling, add the mustard and sesame seeds and the curry leaves. Cook until the curry leaves are crisp and the seeds are fragrant. Tip into a bowl and cool.
Season the yoghurt, then swirl through the beetroot. Top with the spice mixture just before serving. Makes 2 cups.
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!