Beetroot Yogurt Salad for Vata
Ayurvedic recipe Beetroot Yogurt Salad for Vata
PREPARATION TIME : 20min
COOKING TIME : 50min
SERVES : 1
INGREDIENTS :
- 1 medium beet
- 1/2 cup fresh plain yogurt
- 1 curry leaf
- 1 pinch clove powder
- 1/2 tsp mustard seeds
- 1 tsp ghee
- Rock salt to taste
METHOD
- Steam the beets for about 30 minutes or until tender. When cool enough to handle, slip off the skins and chop the beets fine.
- Whip the yogurt until smooth and creamy and fold in the beets and salt.
- Heat the ghee in a small skillet.
- Add the mustard seeds and the curry leaf. When the seeds start popping, add the clove powder, remove from heat and pour the ghee-spice mixture over the raita.
- Mix well.
- Serve at room temperature.
