This recipe is inspired by beetroot sasam and beetroot raita. This is very mild in flavor, it has that sweetish tinge from beetroot. It can be made with little thick yogurt to be served as a sidedish/chutney or can be made with thinned down yogurt/buttermilk to be served with hot rice as tambli.
1 cup cooked and chopped beetroot
4 green chillies
2 tea spns mustard seeds
4-5 curry leaves
1/2 tea spn urad dal
1 red chilli
A pinch asafoetida
1 cup yogurt
Cook beetroot, peel and cut into pieces.
Heat oil and add 1 tea spn mustard seeds. Add green chillies, beetroot, salt. Mix well. Grind to a coarse paste (do not add water, do not make it a smooth paste, leave some small pieces).
In a bowl, take yogurt. Add the beetroot paste. Mix with a spoon. If serving as tambli, add water and thin it down to desired consistency.
Heat oil and add mustard seeds, urad dal. When they start popping, add curry leaves, red chilli cut into pieces. Pour this over the tambli. Serve with hot rice.
Serves : 2-3
Preparation time : 20mins