Beet-Carrot Rāitā

Name: Beet-Carrot Rāitā
Prep time: 10 min
Total time: 10 min
Yield: Makes About 1⅓ Cups (300 g)
Cuisine: Indian
Ingredients: 6 to 8 curry leaves; Pinch of asafetida, optional; ½ teaspoon black mustard seeds; 1 teaspoon neutral oil, such as avocado or sunflower; 1 teaspoon neutral oil, such as avocado or sunflower; 1 teaspoon neutral oil, such as avocado or sunflower; ¼ teaspoon salt, plus more to taste; ¼ teaspoon ground ginger; ¾ cup (about 185 g) unsweetened plain nondairy yogurt; ½ small red or golden beet, peeled and finely grated; 1 carrot, peeled if desired and finely grated

Preparation info

Makes About
1⅓ Cups

Difficulty
Easy
Ready in
10 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

Rāitā comes in many forms, and this one is a less common but equally delicious variation. Carrots offer a pleasant sweetness, and the color from the beet will create a vibrant pop with any dish.

Ingredients

¾ cup (about 185 g) unsweetened plain nondairy yogurt
½ small red o

Asia
India
Preserve
Gluten-free
Vegan

Method

Whisk together the yogurt, beet, carrot, ginger, and salt in a medium bowl.
Heat the oil in a small saucepan over medium-high heat until glossy, 30 seconds. Add the mustard seeds and asafetida (if using), and heat until the seeds crackle, about 1 minute.
Remove from the heat and add the curry leaves. Cover immediately and swirl the saucepan around u