Beet and pineapple raita
The great thing about raitas is that there isn’t a set list of ingredients. Here I have used cooked diced beets with chunks of fresh pineapple that give it a citrus touch. But you can use any canned fruit or diced soft or cooked vegetables to make raita—just make sure you choose ingredients that create a balance of sweetness from the fruit and tartness from the yogurt.
– 2 medium beets, about ½ lb (225 g)
– 2 cups (500 g) plain yogurt,whisked until smooth
– 1 cup (250 g) sour cream, whisked until smooth
– 8 oz (250 g) peeled and cored fresh or canned pineapple, diced to ½ -in (1.25-cm) pieces
– 5 green onions (scallions), minced, 1 teaspoon garlic powder
– 1 small fresh green chili peppers,minced, Salt, to taste
– ½ teaspoon freshly-ground black pepper, 2 tablespoons chopped fresh coriander leaves (cilantro).
Peel the beets before or after cooking. Place the beets in a small pan with water to cover by 2 in (5 cm) and bring to a boil over high heat.
Reduce the heat to mediumlow, cover, and simmer until tender, about 15 minutes. (Alternatively, pierce beets, place in 2 in (5 cm) of water, cover and microwave for 6–9 minutes). Drain and when cool enough to handle, dice peeled beets to about ½ in (1.25 cm). Set aside to cool completely.
Mix the yogurt and sour cream together in a serving bowl. Add the cooked beets, pineapple, green onions, garlic powder, chili pepper, salt and black pepper, and stir to blend. Garnish with the fresh coriander leaves and serve.
Food: Beet And Pineapple Raita